Real Event Spotlight: Burger Bar!

Nothing says BBQ like the burger and this weekend I decided to take a spin on the summer staple and make a bunch of sides for guests to build their own fabulous burger! It was a hit and everyone loved to express their culinary creativity with a combination of toppings.
Have to have lettuce and tomato and plain old buns, but feel free to get more gourmet versions like sourdough or ciabatta.

We kept the side dishes simple with some corn on the cob, pasta and potato salad.

Labels are key for avoiding "what is this?" questions. As you can see, we had caramelized onions, sauteed mushrooms, blue cheese sauce and garlic basil aioli. See recipe for the sauce and aioli below. One guest asked for the blue cheese sauce for Christmas so I'm thinking he liked it.

Blue Cheese Sauce
1 Shallot
2-3 tablespoons of Butter
6 Ounces blue cheese
1/2 cup Heavy Cream
Pepper

Saute Shallot with couple tablespoons of butter until brown. Take off heat. Add 4-6 ounces blue cheese and mash until pasty.Add 1/4-1/2 cup heavy cream and put back on medium heat and stir until blended (don't let cream boil). Add pepper to taste.

Garlic Basil Aioli
2 Heads Garlic
1 Bunch of Basil
3/4 Cup Mayo
1 teaspoon lemon rind
1 teaspoon lemon juice
Salt

Roast 2 heads of garlic in skins on 400 degrees for 25 min-1/2 hour till soft.
Chop a handful of basil in the food processor until fine. Add garlic, mayo, lemon rind and squirt lemon juice in food processor and blend until smooth. Add a pinch salt.