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Purple Haze Burger

Seattleites are proud to claim Jimi Hendrix as one of their finest exports, long before a string of latte stands put us on the map. These burgers, served up on poppy seed buns streaked a beautiful, bright purple, are named thus in Hendrix’s honor. They’ll rock your world.


Lavender Scented Blueberry Salsa:
1 pint fresh blueberries
½ red or purple bell pepper, diced
½ c. diced fresh pineapple
½ c. finely chopped shallot, or red onion
¼ c. minced Basil, preferably Thai
1 Tbsp. Zinfandel
Zest of one lime, minced
Juice of half lime
¼ tsp. dried culinary lavender buds, or ½ tsp. fresh chopped organic lavender flower buds
1/2 tsp. Coarse Sea Salt, or to taste, preferably Hawaiian black
Purple Jalapeño Glaze:
½ c. red jalapeño jelly
2 Tbsp. Zinfandel
1 Tbsp. Ponzu sauce
1 tsp. Dijon mustard
Blushed Mayo:
1 c. prepared canola mayonnaise
2 Tbsp. finely chopped mint
2 Tbsp. Zinfandel
Zest of one orange, minced
2 tsp. fresh squeezed orange juice
2 lbs. Ground sirloin
1 1/2 tsp. Salt
1/2 tsp. pepper
9 slices of pre-cooked bacon
1/2lb. Drunken Goat Cheese, or other mild cheese, like Jack, sliced
vegetable oil for grilling rack and for rolls
6 Poppy seeded Kaiser-style rolls, sliced
Red leaf lettuce
Purple tinged heirloom tomato, six slices; (organic beefsteak, if heirloom is unavailable)


Salsa: Coarsely chop the blueberries, in a food processor or by hand. Transfer to a bowl and add bell pepper, pineapple, shallot, basil, Zinfandel, lime zest and juice, and lavender. Stir together. Sprinkle with sea salt. Taste for seasoning, and adjust for personal taste. Chill until needed.
Glaze: Heat jelly in a pan until liquefied. Stir in Zinfandel, ponzu, and Dijon mustard, until incorporated. Cook until reduced slightly. Set aside to use on patties and bacon.
Blushed Mayo:
To the mayonnaise add chopped mint, Zinfandel, and orange zest and juice. Stir together. Chill until needed.

Shape six sirloin patties, incorporating salt and pepper. Make a slight indentation in the center of each. This will help keep the burgers from shrinking. Season with more salt and pepper, if desired.
Prepare a medium hot fire in a charcoal grill with cover, or preheat a gas grill to medium high.
Oil grates. Grill patties for 4 minutes, turn and brush with glaze. Cook an additional 3 minutes.
Add bacon to grill and brush with purple jalapeno glaze.
Top sirloin patties with slices of Drunken Goat Cheese. Close lid to melt cheese, about 1 ½ minute. Remove bacon from grill and drain on absorbent paper, if desired. Remove patties and set aside. Cut each piece of bacon in half.
Brush or spray rolls with olive oil. Grill until toasted.
To assemble:
Use a slotted spoon to a layer some salsa on the bottom roll. Top with burger and 1 ½ slices of candied bacon. Next add, some red leaf lettuce, a slice of tomato, and spread with blushed mayo. Top with another tablespoon of salsa. Place top of roll over salsa, and serve.
Serves 6


This burger and its sides are quick to assemble. Making the salsa ahead of time allows the flavors to blend. The lavender gives it an indescribable flavor, especially when paired with the Thai basil, but the salsa's still delicious without. The herbal notes in the Drunken Goat cheese are sublime with the herbs in this recipe, and is definitely worth a try if you haven't had it. Brillo Pecorino DiVino, a wine bathed sheep's cheese, is a delicious substitution.