The Ultimate Crunchburger: A Bobby Flay Inspired Recipe with Roasted Tomato & Garlic Aioli

Ah, summer! Few things evoke the season quite like the tantalizing aroma of a backyard grill firing up. For me, that smoky scent is an instant trigger for good times, easy meals, and cherished memories. Grilling offers so many advantages: it keeps the heat out of the kitchen, simplifies cleanup, and let’s be honest, often encourages the “grill masters” of the house to take charge! What’s not to love about that setup?

This summer, however, has presented a bit of a challenge. A sudden, powerful gust of wind, seemingly out of nowhere, swept our beloved grill right off the porch. It met its unfortunate end crashing into the rocks and fence about ten feet away. Needless to say, it’s beyond repair. We’re eagerly anticipating the arrival of a new one, hopefully next week, so we can get back to our favorite outdoor cooking rituals.

But just because my personal grilling adventures are temporarily on hold doesn’t mean you should miss out on fantastic new grilling recipes, right? Absolutely not! That’s why today is such an exciting day: it’s Pass The Cookbook Club reveal day! If you’re not familiar with this wonderful group, let me introduce you to it. The club was brilliantly conceived by the lovely Kita, and it’s truly a fantastic concept for any home cook looking to expand their culinary repertoire.

Here’s how it works: each month, the club selects a specific cookbook. Members are then given a choice of three recipes from that book to pick from and prepare. Then, on the fourth Thursday of every month, we all unveil our chosen dishes across our respective blogs and social media channels. It’s a fantastic way to discover new recipes, experiment with different cuisines, and connect with other food enthusiasts. This month, we delved into the pages of a truly iconic cookbook: Bobby Flay’s Burgers, Fries & Shakes. Given Bobby Flay’s reputation as a grill master and his flair for bold, southwestern-inspired flavors, choosing just one recipe was incredibly difficult. In fact, I found myself in such a delicious dilemma that I decided to combine two of his brilliant ideas to create something truly unique and spectacular!

Crafting the Perfect Crunchburger: A Fusion of Flavors

My journey to creating this Crunchburger began with a delightful conundrum. Bobby Flay’s original Crunchburger recipe is famous for its creative use of texture, but it called for a horseradish mustard sauce. While I appreciate the concept, horseradish and mustard aren’t among my favorite flavors, so that component didn’t quite resonate with my palate. However, as I browsed through the cookbook, another recipe, the Provencal Tuna Burger, caught my eye. It featured a roasted tomato and garlic aioli that sounded absolutely divine – rich, savory, and incredibly fresh. The only problem? I’m not a big fan of tuna burgers. And that’s when the “aha!” moment struck.

Why not take the best element from one recipe – that sensational roasted tomato and garlic aioli – and pair it with the fun, textural concept of the Crunchburger? It seemed like a brilliant idea, if I do say so myself, and the resulting burger proved it! This innovative combination allowed me to tailor a classic Bobby Flay concept to my personal taste while still retaining the inventive spirit of his cooking. The beauty of home cooking lies in this kind of adaptability and creativity, allowing us to personalize recipes to perfectly suit our preferences.

The Magic of the “Crunch” and the Aioli

The name “Crunchburger” comes, of course, from the delightful addition of potato chips on top of the burger. This simple yet ingenious trick adds an irresistible textural contrast that elevates the humble hamburger from good to extraordinary. My eight-year-old absolutely adored the idea of having potato chips on his burger – it turned mealtime into a fun, interactive experience. The crispy, salty chips provide a fantastic counterpoint to the juicy patty and creamy aioli, making every bite an exciting adventure for the taste buds. You could even experiment with different flavored potato chips to add another layer of complexity!

But the true star that ties this entire burger together is undoubtedly the roasted tomato and garlic aioli. I had never roasted tomatoes before, and let me tell you, it’s a game-changer! Roasting transforms the tomatoes and garlic, deepening their flavors and imparting a wonderfully sweet, smoky nuance that can’t be achieved otherwise. The garlic softens and mellows, losing its sharp edge and becoming incredibly aromatic. Blending these roasted beauties with creamy mayonnaise, a hint of fresh lemon juice for brightness, and fragrant fresh thyme creates an aioli that is nothing short of perfection. It’s so incredibly flavorful and versatile that you could practically use it as a dip for extra potato chips, a spread for sandwiches, or even a sauce for grilled chicken or vegetables. This aioli not only complements the burger beautifully but also adds a gourmet touch that truly distinguishes this Crunchburger.

Yield: 4

Crunchburger

Classic hamburger with a roasted tomato and garlic aioli with lots of added crunch!

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

Burgers

• 1 lb beef (80% lean)
• salt and pepper
• 1 Tbls canola oil
• 4 hamburger buns
• Potato chips

Roasted Tomato and Garlic Aioli

• 1 Roma tomato
• 4 cloves garlic , peeled
• 2 Tbls olive oil
• salt and pepper
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme
• 3/4 cup mayo

Optional Toppings

• Lettuce
• Red Onion
• Tomato
• American or Cheddar Cheese

Instructions

1. To make the aioli, preheat oven to 375 degrees F (190 degrees C).
2. On a lined baking sheet, toss the Roma tomato (halved or quartered for faster roasting) and peeled garlic cloves with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Place in the preheated oven for 15 minutes, or until the tomato is soft and slightly caramelized, and the garlic is tender.
3. Remove the baking sheet from the oven. If you haven’t already, slice the roasted tomato in half (if roasted whole) and carefully remove the seeds to prevent excess moisture in the aioli. Let the roasted ingredients cool slightly.
4. In a small food processor, combine the cooled roasted garlic cloves and tomato, along with 3/4 cup mayonnaise, 1 teaspoon fresh lemon juice, and 1 teaspoon fresh thyme. Process until the mixture is smooth and well combined. Taste and adjust seasoning if necessary. Transfer the aioli to a small bowl and let it set in the fridge for at least 30 minutes prior to serving to allow the flavors to meld.
5. While the aioli chills, prepare the burgers. Shape the ground beef into 4 equal-sized patties, about 1/2 inch thick. For even cooking, make a small indentation in the center of each patty with your thumb. This prevents the burger from puffing up in the middle. Sprinkle both sides of each patty generously with salt and freshly ground black pepper.
6. Preheat your grill to medium-high heat (or a large cast-iron skillet over medium-high heat if grilling isn’t an option). Drizzle a little canola oil on each patty just before placing them on the hot grill. Cook for 5-6 minutes per side for medium-rare to medium doneness, adjusting cooking time based on your preferred level of doneness. If you are using cheese, place slices of American or Cheddar cheese on each patty during the last 2 minutes of cooking, allowing it to melt beautifully.
7. To assemble your Crunchburger, toast the hamburger buns lightly if desired. Top each bottom bun with a juicy burger patty. Add your desired optional toppings such as fresh lettuce, thinly sliced red onion, and a slice of fresh tomato. Generously spread the homemade Roasted Tomato and Garlic Aioli over the burger. Finally, add a generous handful of crispy potato chips on top before placing the top bun. Serve immediately and enjoy the incredible flavors and textures!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving
Calories 655Total Fat 52gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 40gCholesterol 43mgSodium 739mgCarbohydrates 33gFiber 3gSugar 6gProtein 14g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Tips for the Best Crunchburger Experience

While the recipe card provides all the essential steps, here are a few extra tips to ensure your Crunchburger turns out perfectly every time:

• Patty Perfection: Don’t overwork the ground beef when forming patties. A light touch helps keep them tender and juicy. The indentation in the center is crucial to prevent the burger from bulging into a ball during cooking.
• Grill Temperature is Key: A medium-high grill heat is ideal for achieving a beautiful sear on the outside while ensuring the inside cooks to your desired doneness. If you don’t have a grill, a cast-iron skillet on the stovetop can yield excellent results, creating a lovely crust.
• Toast Your Buns: Lightly toasting the hamburger buns adds another layer of texture and prevents them from getting soggy from the juicy burger and aioli. You can do this on the grill for a minute or two, or under the broiler.
• Aioli Ahead: The roasted tomato and garlic aioli can be made a day or two in advance and stored in the refrigerator. This allows the flavors to deepen even further and makes assembly on burger night a breeze.
• Customize Your Crunch: While classic potato chips are fantastic, feel free to experiment! Try kettle-cooked chips for an extra firm crunch, or even flavored chips like salt & vinegar or barbecue for an added kick.
• Side Dish Suggestions: What pairs well with a burger this good? Think classic diner sides! Sweet potato fries, a fresh coleslaw, onion rings, or a simple green salad would all be delicious companions. For drinks, a cold craft beer or a refreshing iced tea would hit the spot.

Why This Crunchburger is a Must-Try

This Bobby Flay-inspired Crunchburger isn’t just another burger recipe; it’s a culinary experience. It combines a juicy beef patty with a creamy, flavor-packed roasted tomato and garlic aioli, all brought together by the irresistible crispy texture of potato chips. It’s a burger that delights on multiple levels – savory, tangy, and wonderfully crunchy. Whether you’re a seasoned grill master or just looking for a fantastic new burger to add to your rotation, this Crunchburger is guaranteed to impress. It’s perfect for summer gatherings, family dinners, or simply when you’re craving an elevated, yet fun, take on a classic.

Even though my own grill may be out of commission for a little while longer, I’m so glad I had the opportunity to create and share this incredible recipe. It goes to show that creativity in the kitchen knows no bounds, even when faced with minor setbacks. I can’t wait to fire up our new grill and make these again, perhaps even more frequently!

I hope you try this Crunchburger recipe and fall in love with it as much as we have. Don’t forget to visit the Pass The Cookbook Club to see what other amazing dishes were created from Bobby Flay’s cookbook this month. Happy cooking, and here’s to many more delicious grilling adventures – broken grills or not!

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