Bet It All On Black Garlic

From Bob's Burgers →Watch me make it →Binging with Babish’s take →Binging with Babish’s take →Feast of Fiction’s take →

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About

Bob’s own entry in the contest, and the one Gene manages to lose on the way there. Black garlic is ordinary garlic fermented for about three weeks at 140°F until it turns sticky and black and smells closer to prunes than to anything from the garlic family. Sweet, not sharp. Blended into mayonnaise with a little sriracha it stops being a condiment and starts being the point of the burger.

One thing worth knowing before you cook it. Freeze the frame in the episode and there are diced red cubes sitting on the spinach that the book never mentions, and Bob’s burger carries no cheese at all. The version written out below is the book’s. What the show put on screen is a different burger.

Ingredients

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Ground beef1 lb ground beef
Mozzarella1 ball fresh mozzarella, sliced
Spinach1 bag baby spinach
Burger bun4 buns
SaltSalt
Black pepperBlack pepper

black garlic mayo

Garlic1 bulb black garlic, peeled
Mayonnaise1/2 cup mayonnaise
Salt1/4 tsp salt
SrirachaSriracha, to taste

Recipe

1
Puree the black garlic in a blender. Mix it into the mayonnaise with 1/4 tsp salt. It comes out strong, so add sriracha to taste.
2
Form four patties slightly larger than usual. Season both sides lightly.
3
Cook them, then tent or cover the pan to melt the mozzarella on top.
4
Build it: bottom bun, a handful of baby spinach, the cheeseburger, a schmear of black garlic sriracha mayo, top bun.