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.
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.
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!
- 1 beef (80% lean)
- salt and pepper
- 1 Tbls canola oil
- 4 hamburger buns
- Potato chips
- 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
- Red Onion
- American or Cheddar Cheese
To make the aioli preheat oven to 375 degrees.
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.
Remove from the oven, slice the tomato in half and remove the seeds. Let cool.
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.
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.
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.
Top each bun with a burger, toppings of choice, the Aioli sauce, and a handful of potato chips.