Blais-in' Through The ATL

Photo from johnmariani.com

My mom is in town this week (yay!) and we went to Atlanta yesterday for some high-calibur shopping and eating. We also happen to be huge Top Chef fans - especially Top Chef All Stars. So, we went to the only logical place to go - Richard Blais's (he won TCAS) Flip Burger Boutique in Buckhead. We were EXCITED.

How cool is the inside of this burger place? Very modern and very spotless. Awesome.

Our meal



Candycane Beet Salad ($4)



The Local: local organic grass-fed beef, tomme cheese, lettuce, yellow tomato,
red onion, coca cola ketchup, picked peach & pecans
($14)

Nutella + Burnt Marshmallow Liquid Nitrogen Shake ($6)

The meal was incredible - hands down the best burger either of us had ever eaten. What a flavor combo! Pickled peaches? Coca cola ketchup? The man has an imagination. Also, that beet salad was to die for! And who would ever put a beet salad with arugula on a burger menu. Richard Blais would. I might start salivating if I start talking about the milkshake. Holy moley it was fantastic! It was unlike any milkshake I've ever had in my life - rich, creamy, chocolatey - and the best part? There was no air in it like most milk shakes. It was solid deliciousness. And the topping of burnt marshmallows? Perfection.

It made my mouth glad. :) So, if you're in the neighborhood, go. And if you're not, figure out a way to get there.

~ Mari

Cheddar & Pepper Turkey Burgers

I love turkey burgers because they are much better for you than most other burgers, but they can sometimes be dry and flavorless. So, I consulted my healthy-cooking bible (Ellie Krieger's "The Food You Crave") and adapted a recipe of hers for stuffed turkey burgers.

Here is what I came up with:

Cheddar & Pepper Turkey Burgers

1 lb. 85/15 ground turkey
1 lb. 99% fat free ground turkey
3/4 cup chopped roasted red or yellow peppers
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1 1/2 Tbsp. garlic salt
1 Tbsp. smoked paprika
2 tsp. ground black pepper
1 large egg

Preheat the broiler to high (or prepare the grill if it isn't cold and rainy outside like it is here!). In a large bowl, combine all ingredients with your hands. Divide the mixture into 10 patties (about 3-4 inches in diameter and 1/2-inch thick). Wrap the extra patties in plastic wrap and freeze. Put four (or however many you want to make) patties on a sheet pan (one with a lip on the side) and broil for 10-12 minutes (or until they are browned and the internal temperature is at 165 degrees F). Remove from the oven and cool.



- the spices & peppers -



- ready to be divided into patties! -

- yummy! -

- the finished product -
 (on *homemade* buns - aren't I impressive? hah!)

I hope you enjoy these moist and delicious burgers as much as Ryan and I did! :)

~ Mari