Crunchburger #recipe

One of the best things about summer is all the yummy food you can grill.  The smell of the grill gets me every time.  Plus, it doesn’t heat up the house, it is easy clean up, and most of the time the husbands man the grill!  What is not to like?!  This summer I am going through withdrawal.  A huge gust of wind came out of no where, and blew our grill off the porch.  It crashed into the rocks and fence 10 feet away.  It is NOT in good shape.  Hopefully next week will be getting a new one.

Crunchburger #recipe

Just because I can’t grill, doesn’t mean you shouldn’t get new grilling recipes, right?  Today is Pass The Cookbook Club reveal day!  Do you know what Pass The Cookbook Club is?  It all started with the lovely Kita.  Each month a cookbook is selected, and we are given a choice of 3 recipes from the book to pick from.  Then on the 4th Thursday of the month, we all reveal what we picked.  This month we picked Bobby Flay’s Burgers, Fries & Shakes.  I had a seriously hard time deciding what recipe to make, so I combined 2 of them.

Crunchburger #recipe

The original Crunchburger called for a horseradish mustard sauce.  I don’t like horseradish or mustard, so I wasn’t sold.  The Provencal Tuna Burger had a roasted tomato and garlic aioli that sounded amazing, but I don’t like tuna.  So…I took the sauce from the tuna burger and made it with the crunchburger!  Brilliant idea, if I do say so myself.  My 8 year old loved that I let him have potato chips on his burger.  It gave it a fun crunch, hence the name.  I have also never roasted tomatoes before.  The garlic and tomatoes together in the aioli was perfect.  I think you could practically use that as a dip for the extra chips!

Yields 4

Classic hamburger with a roasted tomato and garlic aioli with lots of added crunch!

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 beef (80% lean)
  • salt and pepper
  • 1 Tbls canola oil
  • 4 hamburger buns
  • Potato chips
  • Roasted Tomato and Garlic Aioli
  • 1 Roma tomato
  • 4 cloves garlic, peeled
  • 2 Tbls olive oil
  • salt and pepper
  • 1 tsp fresh lemon juice
  • 1 tsp fresh thyme
  • 3/4 cup mayo
  • Optional Toppings
  • Lettuce
  • Red Onion
  • Tomato
  • American or Cheddar Cheese


  1. To make the aioli preheat oven to 375 degrees.
  2. On a lined baking sheet toss the tomato and garlic cloves with oil. Sprinkle with salt and pepper. Place in the oven for 15 minutes, or until the tomato is soft.
  3. Remove from the oven, slice the tomato in half and remove the seeds. Let cool.
  4. In a small food processor combine mayo, lemon juice, thyme, garlic cloves, and the tomato. Process until smooth. Let set in the fridge for 30 minutes prior to serving.
  5. Shape the ground beef into 4 equal sized patties. Put a small indentation in the center of the patty. Sprinkle each side with salt and pepper.
  6. Preheat grill to medium high heat. Drizzle a little of the canola oil on each patty. Cook for 5-6 minutes per side. If using cheese, place slices of cheese on each patty during the last 2 minutes of cooking.
  7. Top each bun with a burger, toppings of choice, the Aioli sauce, and a handful of potato chips.


Adapted from Bobby Flays Burgers, Fries & Shakes


  1. Oh, yum! I love a little crunch on my burger :) So sorry to hear about your grill!

  2. I love that you switched up the sauce on this burger. Even though I adored the horseradish one, I bet this was delicious too.

  3. Your grill broke? That’s horrible! I’d be crying. I think it’s awesome that you took a sauce from one burger and put it on the other. Good for you. It looks delicious.

  4. Nothing says summer like great burger and yours look delicious!

  5. So, what you’re saying is…I need to make this sauce too? Such torture! 😉

  6. Oh I love that you switched the sauces. I will have to try it with the tomato sauce now.

  7. What a fun burner, I love the aioli!

  8. i made the tuna burgers and that aioli was over the top goood :)

  9. I love that you combined the two burgers. The crunch burger was a huge hit for my husband.

  10. I feel like we should have a moment of silence for your grill. It is always so sad when one breaks, and the days (months) before its replacement can be mighty trying.

    I love that you took one sauce and paired it with another burger. I have a feeling that the sauces were the best part of this month’s recipes.

  11. Awesome combo idea…that sauce from the tuna burger does sound really awesome! I didn’t even look at that recipe because I’m not a huge fish-in-burger-form fan, but I may have to steal the sauce for something else! :)

  12. AWESOME! I LOVE putting chips in my burgers! And sandwiches. SO GOOD! :)

  13. I love that you combined the two and yes you should say so yourself LOL

  14. How fun! I used to love potato chips in my sandwiches as a kid but never tried them in a burger!

  15. Looks like a fantastic burger to grill up this Summer. Great idea to change the sauce from the tuna burger to the crunch burger.

  16. Never heard of a crunch burger, learned something new tonight 😉 I’m ready to fire up the grill for this one !!!

  17. Looks like 1000 calories well-spent!!! LOL! In all seriousness, this is a great recipe. Thanks for sharing!

    • HA!! Definitely not healthy – by I did what I could. I used 93% lean ground beef, and reduced fat mayo, skipped the cheese, and used a white whole wheat bun :)

  18. Now that is a burger! Loving the crunch factor. Delish!!!

  19. That roasted garlic and tomato aioli sounds insanely good!! As much as I loved the horseradish mustard sauce I am definitely switching it up next time :)

  20. That’s such sad news about your grill! I hope y’all were able to get in a new one in time for the 4th this week!!

    I love that you combined the 2 burger recipes!! I think I’m the odd ball that wasn’t in love with the horseradish mayo mustard so I have a feeling you came off the better end of that deal.

  21. From now through forever, I will vow to put chips on every burger. Amen!


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