Philly Cheesesteak Burger with Roasted Garlic Aioli

What you need:

• 1 head of garlic
• 1 Tbsp. olive oil
• 1/2 cup mayonnaise
• 2 lbs. ground beef
• 2 tsp. Worcestershire sauce
• 2 Tbsp. Montreal Steak Seasoning
• Salt and pepper to taste
• 1 red onion, sliced into half moons strips
• 1 to 2 green bell peppers, seeded and thinly sliced into strips
• Sliced provolone cheese
• Good quality hamburger buns, toasted in a skillet

Directions:

1. Take the head of garlic and slice part of the top off. Set inside a square of aluminum foil and drizzle with olive oil. Add salt and pepper to taste. Fold aluminum foil up the sides, leaving a little opening up top for it to vent. Bake at 400* for 40 minutes.
2. Let the garlic cool and then squeeze the cloves out of the skin. Pulse in a food processor and then add mayonnaise and pulse until thoroughly mixed. Place in an airtight container and put in the refrigerator. Use your aioli within 3 days of making.
3. Mix together ground beef, Worcestershire, Montreal steak seasoning, salt, and pepper. Divide into 6 balls and then form into patties. Cook burgers by desired method. I love my cast iron skillet for cooking burgers. Add provolone after flipping them so that the cheese melts while the burger finishes cooking.
4. In a large skillet with a tablespoon of olive oil, cook onion and peppers over medium high heat for about 8 to 10 minutes.
5. Serve burgers on toasted hamburger buns with garlic aioli, peppers, and onions.

Recipe from Girl Carnivore