Roasted Garlic-Mozzarella Burger

Take a bite of our Roasted Garlic Mozzarella Burger to discover gooey cheese hiding inside the flavorful beef patty. The three-ingredient Olive Mayonnaise makes this sandwich taste gourmet.

Roasted Garlic-Mozzarella Burger
Photo: Blaine Moats
Prep Time:
20 mins
Roast Time:
30 mins
Cool Time:
30 mins
Grill Time:
20 mins
Stand Time:
2 mins
Total Time:
20 mins
6 burgers


  • 2 bulbs garlic

  • 1 tablespoon olive oil

  • ¾ cup freshly grated Parmesan cheese (3 ounces)

  • cup finely chopped onion (1 small)

  • cup snipped, drained oil-packed dried tomatoes

  • ½ cup snipped fresh basil

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon salt

  • 1 ½ pound 85 percent lean ground beef

  • 8 ounce bulk Italian sausage

  • 6 ounce fresh mozzarella cheese

  • 6 ciabatta rolls, split, or hamburger buns

  • Olive oil

  • Fresh baby spinach leaves

  • 1 recipe Olive Mayonnaise

  • Ripe olives (optional)

Olive Mayonnaise

  • ½ cup mayonnaise

  • 1 tablespoon purchased Kalamata olive tapenade

  • 1 tablespoon snipped fresh basil


  1. Preheat oven to 400°F. Peel off the outer papery layer of the garlic bulbs. Cut off the top third of the bulbs, exposing the tops of the cloves. Place a sheet of foil on a flat surface; place bulbs in the middle of the foil. Drizzle bulbs with the 1 tablespoon olive oil; fold foil up and over to form a packet. Roast garlic in the oven for 30 to 35 minutes or until soft and cloves are pulling away from papery covering. Cool about 30 minutes or until garlic is cool enough to handle. Squeeze the garlic cloves from the bulbs into a small bowl; mash with a fork to form a paste.

  2. In a large bowl combine the garlic paste, Parmesan cheese, onion, dried tomatoes, basil, pepper, and salt. Add ground beef and Italian sausage. Mix very lightly with a fork. Shape meat mixture into twelve 1/2-inch-thick patties, about 4 inches wide. Cut the mozzarella into six 1/4-inch slices. Top six of the patties with a mozzarella slice. Top each with one of the remaining six patties. Pinch edges of top and bottom patties together to form one large burger patty, sealing all holes.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place patties on grill rack over drip pan. Cover and grill for 10 minutes. Turn burgers with a wide spatula. Grill about 10 minutes more or until done (an instant-read thermometer inserted into patties registers 160°F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place patties on grill rack away from heat. Cover and grill as above.)

  4. Brush cut side of rolls with additional olive oil. During the last 1 to 2 minutes of grilling, place rolls, oil-sides down, on grill directly over heat to lightly toast. Remove burgers and rolls. Let burgers stand for 2 minutes before eating (the cheese inside is hot).

  5. Serve burgers in rolls with spinach leaves and Olive Mayonnaise. If desired, garnish each burger with an additional spinach leaf and a ripe olive on a wooden skewer inserted into top of roll.

Olive Mayonnaise

  1. In a small bowl stir together mayonnaise, olive tapenade, and basil.

Nutrition Facts (per serving)

876 Calories
67g Fat
27g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 876
% Daily Value *
Total Fat 67g 86%
Saturated Fat 23g 115%
Cholesterol 145mg 48%
Sodium 1101mg 48%
Total Carbohydrate 27g 10%
Protein 39g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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