Let's Dish With Linda Lou

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

Caprese Burgers


The most important tips I can give you in making the perfect burgers, I learned from the master, Bobby Flay. He didn’t personally teach me, although that would’ve been awesome. I 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 Bobby Flay. These are my Caprese Burgers.




Caprese Burgers

Yields: 6 patties, about 2 inches thick
Prep Time: 10 minutes
Inactive Prep Time: 10
Cook Time: 9 to 10 minutes
Total Time: 30 minutes
Yields: 6 servings
Equipment: indoor grill pan

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 slices
2 cups of arugula
6 Brioche Buns, toasted
balsamic glaze, (optional)
Canola oil

Place all the ingredients (flavorings) into a large bowl whisk to combine. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This ensures the meat does not get over-mixed or compacted, by using your hands. Gently press the meat down evenly into the bowl. Using your hands, score the meat into 6 equal portions. This will ensure the patties are the same size.

Grab one of the scored portions. 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.

Note: Season both sides of your patties with a sprinkling of 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. Grill the patties on the other side for another 3 to 4 minutes. Transfer the patties to a large plate, cover 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. Toast the buns for 1 to 2 minutes.

To assemble, lay the bottom toasted bun on the plate. Add the burger patty, a fresh of Mozzarella, a thick slice of tomato, a sprinkling of Kosher salt and fresh ground black pepper, a drizzle of balsamic glaze (optional), a few fresh arugula leaves, and finally, the toasted top bun. These are my Caprese Burgers.

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


Prep Time 30 minutes
Inactive 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 sautè pan, large mixing bowl, 2.25-ounce (the large scoop) cookie dough scoop

1/2 pound fresh wild salmon
2 tablespoons of olive oil
Kosher salt and freshly cracked black pepper

4 tablespoons of unsalted butter, reserve 2 tablespoons
2 tablespoons of olive oil
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 to 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 medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Stirring frequently, sautè for 15 to 20 minutes until soft. Remove from the heat, cool completely.

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 2.25-ounce cookie dough scoop, shape into 10 salmon cakes.

Preheat oven to 250-degrees F.

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. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

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 a few avocado slices.


Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper



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Chili Lime Spiced Chicken Burgers

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Chicken burgers are a great alternative to ground beef. Known to be a healthier option, they can be made using whatever flavors you like. Today I’m using a Chili Lime Spice Blend. Ground chicken acts as a blank canvas, these big bold flavors in this spice blend are perfect. These are my Chili Lime Spiced Chicken Burgers.

For my Jumbo-Style Heirloom Tomato Salsa just click on the link at the bottom of this post. It’s the perfect side for these delicious burgers.





Guacamole (4)




Chili Lime Spice Blend


Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, large mixing bowl, Chef’s knife

1 pound of ground chicken
2 tablespoons of Chili Lime Spice Rub
2 tablespoon of dried oregano
1 tablespoon of Italian flat-leaf parsley, finely chopped
2 tablespoon of garlic, freshly grated
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper
Canola oil
4 slices of Pepper Jack cheese
2 avocados, pit removed and sliced
2 limes juiced
4 bakery-style hamburger buns, buttered and toasted

Preheat oven to 250-degrees F.
In a large mixing bowl add the ground chicken, chili lime spice blend, freshly grated garlic, dried oregano, finely chopped flat-leaf parsley, Kosher salt, and fresh ground black pepper. Using a fork combine the spices so it’s evenly distributed through the meat. Gently pat the meat down into the bowl. Score the meat across and up and down with your hands making four equal sections. This will help to ensure the patties are the same size. Take one of the sections in your hands and form a patty. Transfer the patty to a baking sheet pan. Repeat the process forming the remaining patties.

While the cast-iron skillet is heating up over medium heat, lightly brush both sides of the seasoned chicken patties, with Canola oil. Allow the skillet to get really hot.

Set the four patties in the skillet and don not touch them Cook for 7 minutes per side. Take a small knife making a small cut in the center of the patties, if the juices run clear and you see no pink in the center, they’re fully cooked.

Note: Cook time may vary depending on the thickness of the patties.

Transfer the four cooked chicken burgers to a rimmed baking sheet pan. Place a slice of cheese on each patty placing them into the preheated oven to melt the cheese.

While that’s happening, wipe the skillet out. The burner still set on medium, add two tablespoons of butter swirling the butter around to coat the skillet. Place 2 buns into the skillet to toast, 1 to 2 minutes. Repeat the process toasting the remaining buns.

On a large plate have your toppings ready.  Squeeze fresh lime juice over the avocado slices. This will prevent them from turning brown too quickly. Sprinkle with Kosher salt and fresh ground black pepper to taste.

I found some beautiful heirloom tomatoes, so I thought I’d make a Jumbo-Style Heirloom Tomato Salsa to have alongside my Chili Lime Spiced Chicken Burgers.

Jumbo Style Heirloom Tomato Salsa

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