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Tour de France Burger

IngredientsTurkey
Menu PartEntree
Cuisine TypeFrench

Chef Marshall Paulsen
Birchwood Cafe
Minneapolis

Signature toppings can turn an ordinary burger into a craveable one. At Birchwood Cafe in Minneapolis, chef Paulsen gives a grilled turkey burger a French accent, topping it with a creamy blue cheese-walnut spread, grape-rosemary salsa and aioli flavored with garlic scapes. A bit of spicy sambal adds a hint of heat.
 

Ingredients

Burger
1 (4-oz.) turkey burger patty
1 onion or plain burger bun, toasted
3 Tbsp. Blue Cheese Walnut Spread (recipe follows)
2 (2-oz.) ham slices
3 Tbsp. Grape Rosemary Salsa (recipe follows)
Microgreens, for garnish
2 Tbsp. Garlic Scape Aioli (recipe follows)

Blue cheese walnut spread
8 cups blue cheese
6 cups walnuts, toasted
4 cups sour cream
2 cups cream cheese
2 cups heavy cream
Salt, to taste

Grape-rosemary salsa
4-1/2 pounds red seedless California grapes
1/4 cup minced rosemary
1/4 cup minced garlic
32 scallions, minced
2 Tbsp. salt
Black pepper, to taste

Garlic scape aioli
16 egg yolks
1/4 cup lemon juice
1/4 cup garlic
2 Tbsp. sambal
6 cups rice bran oil
4 cups diced garlic scapes, roasted
1/2 cup vegetable stock
Salt, to taste
Pepper, to taste
 

Steps

1. For burger: Place burger on grill set to medium-high heat, about 4 inches from heat source. Cook patty for 9 minutes; turn and cook on other side 9 to 11 minutes longer until done. (Burger should be at 165 F on meat thermometer.)
2. For blue cheese walnut spread: In food processor, combine blue cheese, walnuts, sour cream, cream cheese, cream and salt; cover and process until thoroughly blended. Set aside. (Makes 5 quarts.)
3. For grape-rosemary salsa:  Rinse grapes and pat dry; divide into smaller portions. Pulse each portion of grapes in food processor for 1 to 2 seconds only, to chop without turning into pulp.
4. In large mixing bowl, combine grapes, rosemary, garlic, scallions and salt; mix thoroughly. Season with black pepper to taste. Set aside. (Makes 3 quarts.)
5. For garlic scape aioli: In food processor, puree roasted garlic scapes and vegetable stock; remove to small bowl. In same food processor, process egg yolks, lemon juice, garlic and sambal. While machine is running, add rice bran oil in small amounts; mix thoroughly. Add garlic scape mixture to egg yolk mixture; blend thoroughly. Add salt and pepper to taste. Set aside. (Makes 3 quarts.)
6. To plate: Place bottom of bun on plate, spread blue cheese walnut spread on bun. Place turkey burger on top, followed by ham slices. Spoon grape-rosemary salsa on top of ham slices. Follow with microgreen garnish. Spread garlic scape aioli on top bun and close burger.

Photo courtesy of California Table Grape Commission

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