A more Eastern version of my favorite beef burger. Flavorful under a veil of pomegranate glaze with carmelized fennel and a salsa of blood orange and mint.
The Built Better Version of my favorite Beef Burger. Walnut crust, Lamb, Tabbouleh, Pomegranate wine glaze. Melted Haloumi cheese.
I wanted to create a burger that employs Greek flavors, but in a fresh and exciting way. So I created the Santorini Lamb Burger (Santorini is a beautiful Greek island).
Love most things greek, and my daughter loves the movie & the soundtrack to Grease... So I decided to bring these two things together on a bun!!!
Fresh spearmint and Smithfield country bacon bring southern flavor to juicy lamb burgers.
I live in an area that has been nicknamed the Emerald Valley. It is beautiful and fertile and full of surprises.
I am passionate about the deep, concentrated tomato flavor of sundried tomatoes and the briny richness of feta cheese.
I love the food of Morocco. When you combine the unique fragrance of the spices and some fruity goodness, you truly get some delicious North African flavors.
One of my favorite places to spend a vacation is on the Costa del Sol, which is the sun-drenched southern portion of Spain.
I have been on numerous trips to Greece and I created this burger to capture those the outstanding and very homey Greek food that I tasted on those trips.
Monterey is definitely one of my favorite areas of California, especially for eating. There is something pure about the food that I’ve had there.
This burger captures my visits to the French countryside. There, I would have some of my best meals. Simple ingredients prepared to perfection.
This recipe came to me when I was having friends over for a BBQ and swim party. I wanted to serve burgers that came already assembled, because I didn’t want to clutter the table with condiments.