Tour de France Burger

1. For burger: Place burger on grill set to medium-high heat, about 4 inches from heat source. Cook patty for 9 minutes; turn and cook on other side 9 to 11 minutes longer until done. (Burger should be at 165 F on meat thermometer.)
2. For blue cheese walnut spread: In food processor, combine blue cheese, walnuts, sour cream, cream cheese, cream and salt; cover and process until thoroughly blended. Set aside. (Makes 5 quarts.)
3. For grape-rosemary salsa:  Rinse grapes and pat dry; divide into smaller portions. Pulse each portion of grapes in food processor for 1 to 2 seconds only, to chop without turning into pulp.
4. In large mixing bowl, combine grapes, rosemary, garlic, scallions and salt; mix thoroughly. Season with black pepper to taste. Set aside. (Makes 3 quarts.)
5. For garlic scape aioli: In food processor, puree roasted garlic scapes and vegetable stock; remove to small bowl. In same food processor, process egg yolks, lemon juice, garlic and sambal. While machine is running, add rice bran oil in small amounts; mix thoroughly. Add garlic scape mixture to egg yolk mixture; blend thoroughly. Add salt and pepper to taste. Set aside. (Makes 3 quarts.)
6. To plate: Place bottom of bun on plate, spread blue cheese walnut spread on bun. Place turkey burger on top, followed by ham slices. Spoon grape-rosemary salsa on top of ham slices. Follow with microgreen garnish. Spread garlic scape aioli on top bun and close burger.

Photo courtesy of California Table Grape Commission