a Winning Burger, Road to Burger Bash NCYWFF

Countdown is one week until many of the countries top chefs will flip thousands of burgers at the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. We will soon know who will win honors with best burger this year. Join me & Martin Famous on Facebook, Twitter and Instagram next Friday, October 17th after 3PM EST for live messaging and pictures from NYCWFF. Plus, the release of my all new "secret burger" for Burger Bash this year. My first secret ingredient is well known by many, Martins Potato Rolls.

One more hint, several ingredients in my "secret burger" recipe for this years Burger Bash was started months ago...Care to guess?  

image Alex Goetzfried © Hirsch Media George's "secret burger recipe" for 7th Annual Burger Bash Until then, enjoy one of my past winning burgers. The judges and the three thousand guests did, and you will too!

A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan


The George Burger, a winning burger

The George Burger

Recipe By Chef George Hirsch | chefgeorgehirsch.com 

Makes 8, ¼ pound burgers

1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio

½ pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Martins Potato Rolls, caramelized onion, arugula, Parmesan flakes

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour. 

Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once. 

Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan.

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger 

2 cups good quality ketchup, (not high fructose) 

2 Red peppers, split deseeded grilled and charred 

Cloves from 1 head Caramelized garlic

¼ cup Virgin olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.  

Chef George’s Caramelized Onions

Preheat a nonstick saucepan to a medium heat.  Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown.  Stir and cover again.  Continue the process until the onions are a golden brown.  Remove the cover.  Cook off any excess moisture. Remove the onions from the pan and cool.

Road to Burger Bash NYCWFF

I'm very excited to announce that I have teamed up with Martins Famous Pastry to grill up almost 2000 burgers + sides for the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. My top-secret burger will be revealed on October 17th. My tasting panel, sworn to secrecy, had an opportunity for first bites on a new fun spin of America's favorite grilled meat sandwiched between a soft potato bun. Delighted to report that they ate every bite with smiles on their faces, giving big thumbs up all around!

Follow me on Facebook and Twitter for more on the Road to Burger Bash. 

BB8 GSG Martins Release Announcement Oct 2.tiff

Chef George Hirsch Secret Burger for 7th Annual Burger Bash Meanwhile, there's no need to wait until October 17th to light up the grill with one of my other winning burgers.

George_Hirsch_Turkey_Burger.png

Chef George Hirsch Ultimate Turkey Burger

George’s Ultimate Turkey Burger

Recipe By Chef George Hirsch | Makes 6-8 burgers 

chefgeorgehirsch.com | George Hirsch Living it UP! cookbook

2 pounds lean ground turkey

1/4 cup finely chopped onion

2 Tablespoons bbq sauce

1/4 cup finely chopped mushrooms

2 jalapeño peppers, grilled for about 3 minutes, seeded and chopped

1 Tablespoon chopped fresh cilantro

Freshly ground black pepper to taste

Accompaniments: potato rolls, lettuce, sliced tomato and cranberry relish

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes, or until done. 

George’s Gameday Mac and Cheese

It's that time of year again; cooler evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're planning your Gameday menu, then my Mac and Cheese is a must; you can make my mac-mix ahead. Chill it, then just bake-it just before game time. It's good time food.

George_Hirsch_Gameday_Mac_and_Cheese.jpg

Use my recipe as a guide and feel free to add smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.  

George’s Gameday Mac and Cheese

As seen on Live with Regis and Kelly by Chef George Hirsch | Makes 6 servings

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

Quantity:
Add to Cart