Sunshine Citrus Burger

Suzanne Banfield


Even if you can’t make it to the beach, this burger will help you feel like you’re on vacation. The combination of a blackened burger with kumquat chutney and preserved lemon aioli is unforgettable. Since some of the ingredients are a little unique, I’ve offered substitutes that also make a great-tasting burger.

☆☆☆☆☆ 0 votes
30 Min
45 Min


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9 slice
applewood smoked bacon
1 Tbsp
vegetable oil
2 medium
shallots, finely chopped
4 tsp
champagne vinegar
2 Tbsp
1 large
lemon, zest and juice, divided use
16 medium
dried kumquats* , seeded and chopped or 12 dried apricots, chopped
8 oz
fresh kumquats, seeded and chopped or the grated zest and chopped flesh of 4 seedless tangerines
1/4 tsp
salt, plus more as needed
1 Tbsp
chopped fresh mint
3/4 c
3 medium
cloves garlic, minced
3 Tbsp
chopped preserved lemon or the grated zest and chopped flesh of 1 lemon with 1/8 teaspoon salt
2 tsp
dijon mustard
3 Tbsp
6 oz
blue cheese
2 oz
monterey jack cheese, shredded
2 1/4 lb
ground beef
2 Tbsp
cajun blackened seasoning
6 medium
brioche buns, split
3 Tbsp
butter, softened
1 small
head of curly lettuce

How to Make Sunshine Citrus Burger


  • 1Heat oven to 350 degrees F. Cover a rimmed baking sheet with aluminum foil. Set a cooling rack in the pan and arrange bacon slices on it. Bake for 20 minutes, then remove pan from oven and flip the slices. Bake for another 10-15 minutes or until bacon is thoroughly cooked. Drain on paper towels and cut each piece in half.
  • 2Heat vegetable oil in in medium skillet; add shallots and cook 3-4 minutes. Stir in vinegar, honey, 3 teaspoons lemon juice, dried kumquats, fresh kumquats and 1/4 teaspoon salt. Simmer for about 10 minutes or until most of the liquid has evaporated. Chill for 30 minutes; stir in mint.
  • 3In small food processor, place mayonnaise, garlic, preserved lemon, mustard, 2 teaspoons lemon juice and lemon zest. Pulse until well blended. Remove to a small bowl and stir in capers. Taste and season with salt as needed. Mash blue cheese and Monterey jack cheese together; set aside.
  • 4Heat grill to medium-high heat. Weigh and shape beef into approximately 6-ounce patties; sprinkle with Cajun seasoning and salt on both sides. Cook burgers for 3-4 minutes per side. Spread cheese mixture on each patty. Spread buns with butter; toast them on edges of grill for about 1 minute.
  • 5To assemble, spread each bottom bun with preserved lemon aioli. Add lettuce, a cheeseburger, 1 1/2 slices of bacon, a scoop of kumquat chutney, a dollop of aioli and the top bun. Secure with large toothpick.

    *NOTE - Dried kumquats can be found online and in Asian supermarkets.

Printable Recipe Card

About Sunshine Citrus Burger

Course/Dish: Burgers
Main Ingredient: Beef
Regional Style: American

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