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Bijou Buttered Burger with Vine Ripened Tomato Salsa and Aioli Garlic

Hi, My name is Terri Van Lehn and I am 32yr old blonde female from Charleston WV. I just want to let you know that this hamburger is juicy,juicy,juicy it literally melts in your mouth. The butter, garlic and the cajun together makes it absolutley delicious. I have been watching your show and I know I can do this and I know my burger is over the top. I am also upbeat fun and energetic and get along great with other people ;). I would welcome the opportunity and be so excited to get the chance to cook my wonderful burger for you. I hope to see you in Napa Valley!


Garlic Aioli
6 cloves garlic crushed to paste
1 egg
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch of salt
1/2 teaspoon white pepper

Vine Ripened Salsa
4 lightly roasted tomatoes
1/2 cup scallions
1 tablespoon diced garlic
2 tablespoon olive oil
1 to 2 tablespoon mild texas cumin
1/2 cup chopped pickled okra
1 teaspoon salt
1/2 teaspoon pepper

2 1/2 pounds freshly ground chuck roast
8 oz NY strip
1/2 pound Andouille sausage(grinded together the chuck roast,Andouille and NY strip)
1/2 stick of butter cut into pea size chunks
2 tablespoon cajun spice seasoning ( Paul Prudomme cajun seasoning)
1 tsp salt Six grilled sour dough buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat While the grill is getting hot get your six cloves of garlic crushed to paste and place in a food processor and add your lemon juice, mustard, salt and white pepper. Blend and slowly pour in the olive oil until it becomes a mayonnaise consistency. Set aside for later use. Once the grill is desired heat slice your tomatoes in half and place on grill and lightly roast estimated 5 – 10 minutes. While roasting julienne cut your scallions and chop up your garlic and pickled okra. Place in bowl and mix in your olive oil. Take off your tomatoes and dice and then mix with other ingredients. Add salt and pepper and cumin to taste. Set aside for later use If not already grinded together at this point you may use a grinder and grind your roast, sausage and NY strip. Once grinded you want to mix in your Cajun seasoning and then gently massage in your pea size chunks of butter handling your meat as little as possible. Then divide into six hefty patties. Brush rack with some olive oil and place burgers on grill and cover grilling each side estimated 5 minutes for medium and longer for desired doneness. The last minute of grilling you want to place your buns face down to toast. On outer edges of grill Once buns and hamburgers are done, you want to assemble your hamburgers as follows. Remove your buns and spread on the top bun your Garlic Aioli. Get a hamburger and place on your bottom bun and then top with your vine ripened salsa. Close your hamburger gently not to release any juices. Makes six burgers


I hope you find this recipe as delicious as me and my friends. I have had people drive 2 hours to just get one bite. YUM YUM! They are well known in my community and I believe they would be a great asset to your other award winning burgers!!!! Thanks and have a great day!!! Terri