Garlic Overload Creamy Burgers

When the craving for a rich burger with unapologetic levels of garlic sets in, only these Garlic Overload Burgers will do. Each juicy patty holds a creamy, herby center and is slathered in a velvety garlic sauce—this is the burger for true garlic fans who want layers of bold flavor in every bite.

My family does not just request these—they demand them for every barbecue and rainy day grill session I can remember. The first time I made them, I knew we had found our new favorite.

Ingredients

• Cream cheese: softened. The tangy base keeps the filling lush and creamy. Try to use full-fat for the best melt
• Garlic: minced and garlic powder. The heart and soul of this recipe. Choose fresh bulbs for the best flavor and use garlic powder for deep all-over seasoning
• Italian herbs: The herby balance to all that garlic. Use dried for blend and citrusy bite
• Ground beef: Aim for 80 percent lean for juiciness. Go with quality meat for your burgers to hold together and cook evenly
• Salt and pepper: Season generously. Use coarse salt for the best punch
• Provolone cheese: Melts beautifully and stays mild to let the garlic shine. Try to use deli-sliced real provolone
• Brioche hamburger buns: Slight sweetness and pillowy texture holds all the sauce and juices. Look for ones that feel light with a shiny top
• Heavy cream: For the sauce. Look for fresh cream with a thick consistency
• Fresh parsley: Adds color and a bit of freshness
• Cornstarch: thickens the sauce. Look for it in the baking aisle
• Water: Blends with the cornstarch to keep the sauce silky

Instructions

Cream Cheese Mixture:

In a small bowl add your softened cream cheese, minced garlic, and Italian herbs. Make sure the cream cheese is very soft and beat until completely smooth. Divide this into four equal balls and chill briefly so it is easier to shape.

Seasoning and Shaping the Burgers:

Transfer your ground beef to a large bowl and add in garlic powder, salt, and pepper. Use your hands to mix just until combined so the meat stays tender. Divide meat into eight parts. Shape gently. To make patties slightly larger than your buns, flatten each part to a quarter inch thick.

Filling and Sealing the Burgers:

On four of the patties, spoon one portion of the cream cheese mixture right into the center. Place a second patty on top and carefully pinch all the edges so no cream cheese leaks out. Gently press into a thick patty. Smoothing the edges ensures all the melty filling stays inside as it cooks.

Grilling and Melting the Cheese:

Heat your grill or skillet to medium high. Cook the burgers for about five minutes per side until golden brown and just cooked through. In the last minute of cooking, top with a slice of provolone and close the grill lid or cover your pan. Let the cheese melt and become bubbly on top.

Making the Creamy Garlic Sauce:

In a saucepan bring a quarter cup water to a boil. Add the minced garlic and garlic powder. Cook down until the water is nearly gone, about five minutes. Stir regularly until the garlic softens. Pour in heavy cream, fresh parsley, salt, and pepper. Mix well. Keep it at a simmer.

Thickening the Garlic Sauce:

In a small bowl stir cornstarch and a quarter cup water until smooth. Pour into the cream sauce. Whisk constantly as the mixture bubbles and thickens for about three minutes. The sauce should coat the back of a spoon. Remove from heat and let cool slightly so it thickens more.

Assembly:

Lay your brioche bun bottoms out and place one burger on each. Drizzle a generous spoonful of the warm creamy garlic sauce over each burger. Place the top bun on and go straight to the table for maximum melty factor.

Honestly I think the cream cheese center is what keeps people hooked. My kids love finding that surprise in the middle. Plus I will always remember my sister declaring this burger better than anything she ever had at a fancy restaurant.

Storage Tips

Leftover burgers can be wrapped tightly and kept in the fridge for up to three days. Store the sauce separately in an airtight container for the same amount of time. Gently reheat burgers in a covered skillet or air fryer and warm the sauce on the stove so it is loose again.

Ingredient Substitutions

If you do not have brioche buns, use any sturdy roll or even pretzel buns. You can swap provolone with mozzarella or Monterey Jack and sub dried parsley if you do not have fresh. If you want to lower the dairy, use a light cream cheese and half and half for the sauce.

Serving Suggestions

These burgers make a statement with a crisp green salad or air fried potato wedges. They are also absolutely perfect with roasted broccoli or garlic parmesan corn. Enjoy them with sparkling lemonade or a cold pilsner if you are treating adults.

Cultural Roots

This burger recipe borrows its herby cheese core and creamy sauce from Italian and American steakhouse classics. It combines the decadence of cheese stuffed burgers with the bold garlic flavors you get at a great trattoria.

Seasonal Adaptations

In summer use fresh herbs whenever possible. Try grilling over hardwood charcoal for an extra smoky flavor. Swap in arugula and tomato slices as a topping in late summer. One thing people love about this burger is you can easily scale it up for a party. My favorite twist is adding a little chive or basil to the cream cheese when my herb garden is wild.

Success Stories

My cousin made these for his first father in law visit and got so many compliments that it became his signature dish. I have made them for everything from birthdays to backyard campfires and they never disappoint. The sauce alone is something friends have begged me for again and again.

Freezer Meal Conversion

To make these ahead, assemble the cheese filled uncooked burgers, place on a parchment lined tray and freeze solid. Transfer to a freezer bag and store for up to three months. Thaw overnight in the fridge before grilling. Make the sauce fresh for the best texture.

Once you master these garlic overload burgers, you will find any excuse to fire up the grill. They are a true showstopper for garlic fans, every single time.

Recipe Q&A

→ How do I keep the burgers juicy?

Don't overwork the meat, form patties gently, and avoid pressing them during grilling to retain moisture.

→ Can I use another cheese instead of provolone?

Yes, mozzarella, Swiss, or cheddar melt well and will complement the garlic flavors beautifully.

→ How do I prevent burgers from falling apart with the cream cheese filling?

Seal edges firmly when combining patties, and handle gently during grilling to keep the filling inside.

→ Is store-bought garlic acceptable?

Freshly minced garlic brings the best flavor, but jarred minced garlic can also be used for convenience.

→ How thick should the sauce be?

The sauce should coat a spoon but still pour easily over the burger. Adjust cornstarch if needed for thickness.