An irresistible end of summer burger: roasted tomato burgers with garlic mayo & gouda. These consist of simply seasoned beef patties grilled until slightly charred and juicy, toasted brioche buns, creamy roasted garlic-infused mayo, slow-roasted cherry tomatoes, peppery arugula, gouda cheese, and fresh basil. The perfect combo of flavors!
roasted tomato burgers – the details
The inspiration for these roasted tomato burgers was the incomparable summer combination of tomatoes and basil. I’ve been eating tomatoes with basil all season long in a whole variety of ways…so creating a burger around these flavors seemed like just the thing to do.
Using my classic roasted cherry tomato recipe, plus fresh garden basil, you really don’t need much else other than a few simple ingredients for these burgers. Brioche buns add a buttery flavor and soft texture, arugula adds a peppery bite, and gouda cheese adds just the right amount of melted richness.
The mayo is made by using the roasted garlic that results from roasting the cherry tomatoes, plus a little of the garlic-infused olive oil that’s left in the skillet. It gets blended up with regular mayonnaise for an extra flavorful spread. I’m using ground beef for the patties, but pork or chicken would work well here, too.
Put it all together and you’ve got one mouth-watering burger to enjoy while the summer tomatoes last!Print
Roasted Tomato Burgers with Garlic Mayo & Gouda
juicy grilled beef burgers with slow-roasted tomatoes, creamy garlic mayo, melted gouda cheese, arugula, fresh basil, and toasted brioche buns
yield: 6 burgers
- 1 lb (½ batch) roasted tomatoes
- 1 ½ cups (12 oz) mayonnaise
- 2 heads roasted garlic (from roasted tomatoes)
- ¼ cup tomato-garlic oil (from roasted tomatoes)
- 1 tsp water
- kosher salt
- freshly cracked black pepper
- 2 ½ lbs ground beef (85% lean)
- olive oil
- ½ lb gouda cheese, thinly sliced
- 6 brioche buns, halved crosswise
- 2 oz arugula
- 1 tbsp red wine vinegar
- ½ cup fresh basil leaves, torn
- Add the mayonnaise to a food processor. Add the roasted garlic, discarding the skins. Pulse to combine. With the processor running, slowly drizzle in the tomato-garlic oil until incorporated. Add in the water. Season with salt and pepper to taste.
- Heat the grill over high heat. Form the ground beef into 6 patties, each about a ½” thick. Coat each side with a drizzle of olive oil and season well with salt and pepper. Grill the patties for about 2-3 minutes per side, or until slightly charred.
- Lower the heat to medium and continue to cook the patties for about 4 more minutes, or until your desired doneness. For the last minute, distribute the gouda cheese slices on top of the patties. Cover the grill and allow the cheese to melt as the meat finishes cooking. Transfer the patties off of the grill and cover with foil.
- Meanwhile, drizzle the inside half of each bun with olive oil. Quickly toast the buns on the grill, halved-side down. Toss the arugula with the red wine vinegar, 1 tablespoon of olive oil, and a pinch of salt.
- To assemble the burgers, spread a generous amount of garlic mayo onto each bun and distribute the arugula onto the bottom buns. Top with the grilled patties, roasted tomatoes, and fresh basil leaves. Close the burgers with the top buns.
Reserve any extra garlic mayo in an air-tight container in the fridge for up to 7 days.
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