Louisiana Garlic-Dijon Burger with Banana Pepper & Spinach Salsa

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Garlic-Dijon Spread:
2 sticks (½ pounds) unsalted butter, at room temperature
½ cup Dijon mustard
8 cloves garlic, mashed into paste or finely chopped
1 tsp Spice Islands Garlic & Herb Bread Dipping Spices
1 tsp McCormick Italian Herb Seasoning
¼ cup minced onion
1 tsp extra virgin olive oil

Grilled Banana Pepper and Spinach Salsa:
2 cups tomatoes, peeled, seeded and chopped
¼ cup chopped fresh banana peppers
¼ cup chopped green bell pepper
¼ cup chopped onion
1 tbsp white vinegar
¼ tbsp chopped parsley
1 clove garlic, mashed into paste or finely chopped
1/8 tsp sea salt
¼ tsp hot sauce
1 cup baby spinach leaves

3 pounds ground chuck
6 tbsp Garlic-Dijon Spread (above)
¼ cup chopped green bell pepper
2 green onions, chopped, green and white
2 tbsp Emeril’s Essence Seasoning
1 tsp freshly ground black pepper
1 tsp sea salt
1 ½ cups Italian bread crumbs

Olive or vegetable oil, for brushing on the grill rack

1 ½ cups cheese, grated, Monterey Jack Cheese is suggested

1 cup olive oil mayonnaise

6 high-quality seeded hamburger buns or sandwich rolls, split.


Prepare your grill. If using a charcoal grill with a cover, the fire should be medium hot. A gas grill should be preheated to medium-high.

To make the spread, cream butter in bowl with wooden spoon. Stir in Dijon mustard, mashed garlic cloves, Spice Islands spices, McCormick seasoning, minced onion and olive oil. Mix well with spoon, or place mixture in food processor and blend well. Set spread side.

To make the salsa, combine the tomatoes, banana peppers, bell pepper, onion, vinegar, parsley, garlic paste, sea salt and hot sauce in medium saucepan. Place saucepan on grill and cover. Cook 15 minutes, or until mixture has thickened. Stir in spinach leaves. Cover and cook 5 minutes. Remove from grill, stir and set aside.

To make the patties, combine the ground chuck, garlic-Dijon spread, bell pepper, green onions, Emeril’s Essence seasoning, ground black pepper, sea salt and bread crumbs in large bowl. Mix by hand, until all ingredients are mixed well. Separate mixture into 6 – 8 ounce portions. Roll each portion into a ball, then flatten ball into a patty about 4 inches round and ¾” thick.

To prepare the buns, evenly cover the cut sides of the buns with garlic-Dijon spread. Set aside.

With the patties at room temperature, brush the grill rack with oil. Place the patties on the rack and cover. Cook for 4 to 5 minutes. Turn patties over. Cover and cook for 2 to 3 minutes. Top each patty with ¼ cup grated cheese. Cover and cook for about 2 minutes, or until cheese is completely melted.

During the last few minutes of cooking the patties, place the buns, cut side down, on the outer edges of the rack to toast lightly. Make sure the garlic-Dijon spread is completely melted, and bread is toasted, but not burned.

Assemble the burgers by spreading the olive oil mayonnaise over the cut sides of the bun tops. Place a patty on each bun bottom, and top with equal portions of the grilled banana pepper and spinach salsa. Add the bun tops, get plenty of napkins, and enjoy your burger with a glass of red wine.