1. Prepare the roasted garlic puree by trimming the tops of the garlic heads to expose the cloves then drizzle with olive oil and season with salt and pepper before wrapping in foil and roasting at three hundred fifty degrees until soft and golden. Once cooled squeeze out the cloves and puree them into a smooth paste.

2. Mix softened butter with the roasted garlic puree salt and pepper until fully combined reserving three tablespoons for grilling and chilling the rest to use later.

3. Combine mayonnaise roasted garlic puree Annie’s Yellow Mustard Crystal Worcestershire salt and pepper until smooth then set aside four tablespoons for assembling the burgers.

4. Stir together the sweet pickle relish and diced pimientos and set the mixture aside.

5. Shape the ground beef into four patties season both sides with salt and pepper and grill over high heat until nicely charred then flip and finish cooking before allowing them to rest.

6. Brush the cut sides of the buns with melted garlic butter and toast on the grill until golden and crisp.

7. Spread donkey sauce on the buns layer pickles onions the burger patty the relish mixture two slices of Swiss style cheese slices of beef ham and tomato then place the top bun.

8. Wrap each burger tightly in foil press with a brick on the grill for several minutes flip and press again then let cool slightly before unwrapping and serving.