Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.


Hot day, hot food, hotcha, cha cha – it’s the 4th of July! After voting for our independence in 1776, (no, I wasn’t there!) John Adams wrote to his wife to say that the day would be the most memorable in history and celebrated with “pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations… forever more.” Woohoo, J.A. called it, but he forgot one thing… BARBECUE!

I’ll be front and center on the grill line Monday, flipping the almighty all-American burgers for our 4th fiesta, but this time around I was keen to put a few fireworks into my same ole, same ole burger blend. While I was updating a flyer for our Christopher Ranch Chopped Jalapeños, an idea hit me! Hmmm…

Now, our CR Chopped Jalapenos are spicy and tangy and lovely all by themselves, but, I said to myself, imagine what they would be like with some fresh chopped Christopher Ranch California Heirloom garlic thrown in, and then, I said to myself, imagine if I whirled up this garli-peño blend and added it to my burgers! As my mouth started to water, I said to myself, I’ve think I’ve come up with something gooood!

I became obsessed with the garli-peño idea (why else would I be talking to myself…) but I wanted to give it a test run before the 4th. I hit the market for supplies after work, did a few chores at home and started prepping my burger essentials. I was ready to create and it turned out to be the easier than I thought…


5   cloves finely chopped Christopher Ranch California Garlic

1   4.25 oz jar Christopher Ranch Chopped Jalapeños

1   lb. ground beef

I blended everything together, made 3 giant patties, but didn’t add any other ingredients because I wanted to experience the true taste of my creation. I browned the burgers well (and slowly) in a skillet and served them on whole wheat buns with lettuce, tomato and touch of mayo. I usually drown my burgers in catsup, but I held off this time to let the jalapeño flavor come through.  I presented one to my “royal taster” (he loves beef and anything hot and spicy) and he gave me the thumbs up, even though his hands were full, and plowed through his burger. I took that as a sign of confidence and took my first bite…

My burger could have used a little salt and pepper, but I must say, it was pretty darn gooood – hot, spicy, juicy and garlicky. However, I think it needed a bit more fire, so if you want a really explosive burger, add more CR Garlic and more CR Chopped Jalapenos to light it up – after all, if you’re like me, you love fireworks on the 4th of July! 

P.S.  One more thing… go ahead and put catsup on it. This Garli-peño burger can take it!

P.P.S.  I had some garli-peño mixture left over and threw it in the blender with a pinch of sugar and salt and made my own Sriracha sauce to serve on the burgers. My “royal taster” gave me another thumbs up on that one.



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