Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tomato Caprese Burgers


The most important tip I can give about making the perfect burgers, I learned from the master. The master being Bobby Flay. Don’t misunderstand me, he didn’t personally teach me, all though that would’ve been awesome. I just watched a show he did on grilling burgers. If there is anyone on this planet that can make and grill the perfect burger it’s him.

Place all the ingredients (or flavorings) you want, to add to the ground meat, into a large bowl, and mix. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This allows for the meat not to be over mixed or compacted by overmixing it your hands. Use a large ice cream scoop to ensure the burgers will be the same size.

Patty them gently, with your finger press the center of the patty making an indention, like a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me when I tell you this works every time.


Yields: 6 patties, about 2 inches thick
Prep Time: 10 minutes
Cook Time: 9-10 minutes

2 pounds ground meat, choice of pork, chicken, turkey, or beef
2 cloves freshly grated garlic
2 tablespoons onion powder
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
4 dashes Worcestershire sauce
2 tablespoons good ketchup
2 large beefsteak tomatoes, 6 slices, 1 inch thick
6 slices fresh Mozzarella, 1 inch thick
2 cups Arugula leaves
6 Brioche Buns, toasted
balsamic glaze, optional

Place all the ingredients (flavorings) you want, to add to the ground meat, into a large bowl, and mix. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This ensures this meat is not over mixed or compacted, by using your hands. Use a large ice cream scoop to scoop the meat from the bowl. This will ensure the patties are the same size.

Patty the meat gently,  then with your finger press the center of the patty making an indention, a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me, when I tell you, this works every time.

Optional: Season both sides of your patties with Kosher salt and black pepper after you’ve brushed them with Canola oil, then place on the hot grill.

Whether you’re using an inside or outside grill, first, make sure the surface is nice and hot. Lightly brush each side of your burger patties with Canola oil and place it on the hot grill. Do not touch them no matter how bad you want to. You should only flip the burger once.

Cook the burgers on the first side for 5 minutes before flipping. I grilled the patties on the other side for another 3-4 minutes. After that, I transferred them to a large plate, covered them with foil, and let them rest for 10 minutes.

While the burger patties are resting, butter the Brioche buns, place them on the grill.

To assemble the burgers. Toast the buns. Lay the bottom toasted bun on the plate. Add the burger patty,  fresh Mozzarella, slice of tomato, drizzle of balsamic glaze (optional) a few leaves of fresh arugula, and finally the top bun.

Serve hot.

Follow this method every time and you’ll have the perfect burgers. Thanks, Bobby Flay!




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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautèpan

1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15-20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on med-low heat, using 2 tablespoons each of butter and olive oil, all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Sautè for about 15-20 minutes until soft. Coot to room temperature.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes, approx. 3-ounces each.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain salmon cakes on a paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and slices of avocado.


Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper



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Chili Lime Chicken Burgers With Jumbo Style Heirloom Tomato Salsa

Chili Lime Chicken Burgers With Jumbo Salsa.jpg


Chili Lime Spice Blend


Chicken burgers are a great alternative to ground beef, they are better for you, and you can flavor them any way you like  I had some of that spice blend left so I put it to use here. I had 4 ground chicken patties and seasoned them on both sides with the chili lime rub dried rosemary, salt, and pepper.  Heated up my cast iron skillet so it was hot. Drizzled a little olive oil on both sides of the patties and put them in the skillet. I seared them for about a good 5 minutes on each side, so they were thoroughly cooked, (the burger patties may vary in time depending on their thickness) so they got a nice crust and color on the outside. Grated some pepper jack cheese. Place my 4 burger patties on a sheet tray and put 2 tablespoons of pepper jack cheese on top of each one and then put them into a 200-degree oven for the cheese to melt and the burgers to stay nice and hot.  In the meantime, I sliced up some avocado,( squeeze some lime juice on them to keep them from turning brown) and put some arugula on a plate for the toppings. In the same skillet that I cooked the burgers in, I toasted ( with a little butter because It’s just better that way) the hamburger buns. I found some beautiful tomatoes, so I thought I would make a jumbo salsa to have on the side. This is what I did. I cut up 3 heirloom tomatoes into large wedges, half of a red onion into a large dice, 3 tablespoon of whole cilantro leaves, 1 minced garlic clove, 1 minced Fresno pepper, the juice of 2 limes, added some kosher salt and pepper and just stirred that all together and set in the frig for about 10 minutes for the flavors to marry. Finally, I dressed the burgers with avocado and

I put a nice helping of the jumbo salsa on the side and dinner was ready.  These burgers are so delicious, you could really top them with anything you like.

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