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This burger from the June issue of Rachael Ray Every Day gets its delicious flavor from Rach’s fave spring ingredients: green garlic or garlic scapes. Look for green garlic (basically 
baby garlic) and garlic scapes 
(curly green garlic shoots) at the farmers’ market. They both have 
a milder garlic flavor, so if you 
can’t find them, a few cloves 
of garlic will do the trick.  


  • 2 tablespoons olive oil
  • 1 bulb green garlic (dark-green top trimmed and bulb peeled if large), finely chopped, or 5 to 6 garlic scapes, finely chopped
  • ½ cup mixed fresh flat-leaf parsley and mint, chopped
  • 1½ pounds ground beef (80% 
lean) or ground turkey
  • Salt and pepper
  • About 3 tablespoons grated 
onion with juices
  • 2 tablespoons Worcestershire sauce
  • 1 rounded tablespoon Dijon mustard
  • 8 slices mild provolone
  • ½ cup ketchup
  • ¼ cup vegan mayonnaise 
(I like Sir Kensington’s Fabanaise) or regular mayonnaise
  • 2 tablespoons balsamic drizzle 
or aged balsamic vinegar
  • 4 sesame seed burger 
buns (split and toasted, 
if desired)
  • Little Gem lettuce leaves
  • Sliced tomato
  • Chopped white onion 
or thinly sliced red onion


Serves: 4


In a small skillet, heat the 
oil, two turns of the pan, over medium. Add the green garlic. Cook, stirring often, until fragrant, about 2 minutes. Remove from heat. Mix in 
the parsley and mint.

Place the beef in a medium bowl; season with salt and pepper. Mix in the grated onion with juices, the Worcestershire, Dijon, and the green garlic mixture. Form into 4 patties (thinner in the centers for 
even cooking).

Heat a cast-iron skillet or griddle over medium-high to high. Cook the patties, turning occasionally, for 8 minutes 
for beef and 10 minutes for turkey. Top with the cheese during the last minute or two of cooking. Tent the skillet loosely with foil to melt the cheese.
In a small bowl, whisk 
the ketchup, mayonnaise, 
and balsamic drizzle for the 
balsamic special sauce.

Top the bun bottoms with 
the cheeseburgers, lettuce, tomato, onion, balsamic 
special sauce, and bun tops.

From Rachael Ray Every Day, June 2018.

'What's your Poblano?' Carne Asada Burger