Beef BurgersModern AmericanEasy

Beef Burgers with Black Garlic and Crispy Kale

Name: Beef Burgers with Black Garlic and Crispy Kale
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 1¼ lb (568 g) ground beef, 80/20 blend; kosher salt; freshly ground black pepper; 1½ tbsp (22 ml) neutral oil (vegetable or canola); 3 cups (70 g) lacinato kale, stems removed, torn into 2-inch pieces, thoroughly dried; 4 oz (113 g) smoked cheddar cheese, sliced thin; ½ cup (120 ml) mayonnaise; 2 cloves (6 g) garlic, minced, minced very fine; ½ tsp (2½ ml) fresh lemon juice; 8 cloves (24 g) black garlic cloves, halved lengthwise; 4 burger buns, split

From the MyKitchenBank Kitchen

Juicy smashed beef patties crowned with tangy garlic mayo, earthy black garlic, and shards of crispy kale. The black garlic adds mellow umami sweetness, while crispy kale leaves provide a textural contrast that elevates a simple burger into something memorable. Ready in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 burgers

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Steps

Before you start

Ground beef should be cold from the fridge
Have all toppings and condiments ready before you start cooking
Pat kale completely dry before crisping

1
Make garlic mayo
- In a small bowl, whisk together mayo, minced garlic, and lemon juice.
- Season with a small pinch of kosher salt and a few grinds of black pepper.
- Set aside.
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Ready when: Mayo is well combined and has a pale golden color
Tip: Don't skip the lemon juice—it brightens the mayo and balances the richness
2
Crisp the kale
- Heat 1.5 tbsp neutral oil in a large skillet over medium-high heat (about 2 minutes).
- Add dried kale pieces and cook, stirring frequently, until the leaves are deep green and crispy at the edges, 3–4 minutes.
- The kale should rustle when stirred and feel dry.
- Transfer to a paper towel and season lightly with salt and pepper.
- Wipe out the skillet.
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Ready when: Kale is crispy, dark green, and crinkled; it should shatter when bent
Tip: Don't skip drying the kale thoroughly—wet kale will steam and never crisp. Work in batches if needed.
3
Form burger patties
- Divide ground beef into 4 equal portions (about 4.5 oz / 128g each).
- Gently form each into a patty about ¾ inch thick.
- Do not overwork the meat.
- Using your thumb, press a shallow indent in the center of each patty (about ½ inch deep and 1 inch wide)—this prevents the burger from puffing up during cooking.
- Season both sides generously with kosher salt and freshly ground black pepper just before cooking.
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Ready when: Patties are evenly shaped with a thumb indent in the center
Tip: Season just before cooking—salt draws out moisture if it sits too long. Handle the meat as little as possible to keep the texture tender.
4
Pan-sear the burgersOven 160°F / 70°C
- Return the skillet to medium-high heat (no oil needed—the beef will release its own fat).
- Once hot, place patties in the pan and cook for 3 minutes without moving them.
- You should hear a gentle sizzle; if the heat is right, a brown crust will form.
- Flip and cook for another 2–3 minutes for medium doneness (internal temperature 160°F / 71°C at the center).
- The patties should feel gently firm when pressed and release clear juices.
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Ready when: Burgers register 160°F internal temperature; a brown crust forms on both sides
Tip: Don't press the burgers with a spatula—you'll squeeze out flavorful juices. Let them develop a crust undisturbed.
5
Build the burgers
- Spread a generous spoonful of garlic mayo on both halves of each bun.
- Lay a cooked patty on the bottom bun, then top with a slice of smoked cheddar.
- Arrange 4 halves of black garlic over the cheese.
- Top with a generous handful of crispy kale, then cap with the top bun.
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Ready when: Burgers are assembled and ready to serve
Tip: Build burgers just before eating so the kale stays crispy and the bun doesn't absorb too much mayo.

Good to know

Tips

Black garlic cloves are mellow and sweet with no bite—don't be shy about the quantity. They soften the burger's richness without overpowering it.
The thumb indent in the burger patties isn't just for looks; it lets the burger cook evenly and prevents a domed top that's hard to fit between buns.
If you can't find black garlic, roasted garlic works, but black garlic's fermented sweetness is worth seeking out at specialty stores or online.
Toast the burger buns lightly on the skillet for a few seconds on each side if you want them warm and slightly crisp (optional but recommended).

Storage & reheating

Best served immediately. Cooked patties can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet over medium heat (about 2 minutes per side). Garlic mayo keeps refrigerated for up to 1 week. Crispy kale does not store well and should be made fresh.

Substitutions

smoked cheddar cheese → Swiss cheese or aged gouda. Both have a pleasant sharpness that complements the black garlic. Aged gouda brings nutty notes similar to smoke.
black garlic cloves → roasted garlic cloves (about 6 cloves), halved. Black garlic's earthy sweetness will be more savory with roasted garlic, but the umami depth remains. Use slightly fewer cloves since roasted garlic is more pungent.
lacinato kale → spinach or chard. Crisp these the same way. Spinach crisps faster (2 minutes); chard takes about 3–4 minutes. Both will be less assertive in flavor.
ground beef, 80/20 blend → ground lamb (80/20 blend). Lamb brings a distinctive earthiness that pairs beautifully with black garlic and smoked cheddar. Use the same weight and cooking time.