Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

BLT Burger

Back to Recipes Listing           Episode:  321        Episode Name:      Burgers from a Master 

Ingredients:

Makes 3 BLT burgers

¼ pound Italian pork sausage
1 ¼ pounds ground turkey
2 garlic cloves, finely chopped
½ teaspoon ground cumin
¼ teaspoon salt
Pinch black pepper
6 pieces bacon
2 cloves garlic
2 tablespoons fresh cilantro
2 egg yolks
1 tablespoon mustard
Pinch salt
Pinch black pepper
1 cup olive oil
½ teaspoon orange zest
½ teaspoon orange juice
Pinch cayenne pepper
3 pieces country bread, toasted and cut in half
6 pieces lettuce
6 slices tomato




 

 

Directions:

  1. In a large mixing bowl, combine sausage meat, turkey, cumin, garlic, salt and pepper.  Shape meat into 6 burger patties and refrigerate for at least 15 minutes.
  2. In a non-stick skillet, cook bacon until crisp.  Remove bacon from pan and drain on paper towels.
  3. Lower burger patties in bacon fat and cook on medium heat for 5 minutes each side, or until cooked through.  Remove from pan and let rest 2-3 minutes.
  4. In a food processor, combine garlic, cilantro, egg yolks, mustard, salt and pepper, and pulse until chopped and well combined.
  5. With the food processor running, slowly pour in olive until aioli is emulsified.
  6. Stir in orange juice and zest and cayenne pepper.
  7. To assemble each burger, start with half a piece of bread and generously spread with aioli.  Top with 1 piece of lettuce, 1 slice of tomato, a burger patty and a slice of bacon.  Then place another half piece of bread on top of the bacon, spread again with aioli, and top with lettuce, tomato, another burger patty and another piece of bacon.  Repeat for other 2 burgers. 

Secrets:

    • Don’t season the burger patties too far ahead of the time that you cook them, or the salt will begin to cure the meat, and the end result will be more dry.