Fête du Canada

Tune-in + Join me for a day of grilling great steak on the 4th of July for Create TV's Independence Day Weekend Marathon. GHL airs Saturday July 4th, 8AM + 8PM; Sunday July 5th, 2PM. 

Happy Birthday Canada!

How does one celebrate the annual Canadian Birthday? If you are in Toronto CA possibly by combining Canadian flavors between the bun.

Ultimate Canada Burger

Dubbed the “Ultimate Canada Burger” it is a fresh grind of one beef patty topped with a Nova Scotia lobster, Ontario smoke house bacon and if you haven’t guessed by now Quebec maple syrup. The bacon is infused with maple syrup, the lobster claw is dipped in maple syrup, and the sandwich also has a maple spread.

Walk, don’t run. You will have to enjoy this special Anniversary patty today as its only available at The Burger’s Priest locations on July 1st. Or, if you are gearing up for the American July 4th celebration you can make it a Sloppy holiday!

Happy Canada Day to all my friends up north!

George's SLOPPY GIUSEPPE a winning combination, Martin's Potato Rolls, Sep's Farm, Sidor's North Fork Chips with Chef George's signature smoky garlic seasoning

George's SLOPPY GIUSEPPE a winning combination, Martin's Potato Rolls, Sep's Farm, Sidor's North Fork Chips with Chef George's signature smoky garlic seasoning

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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.

Dishin' Up Gameday

Ravens VS. 49ers

LOCATION New Orleans—Super Bowl XLVII and it's time to plan your Gameday party for the biggest sporting event of the year is taking place. Why not plan a buffet-style party as a fun way to celebrate this year's Super Bowl. 

In New Orleans they'll sure love the flavor of the grill; so whether your party is indoors or out, plan a menu with a little outdoor style for ultimate flavor! 

A good game plan to consider is serving finger foods such as Hush Puppies, Sausage & Artichoke Calzones, Pork Sliders and steaming bowls of Crock of Beer Chili. There's a whole lot of corn in the midwest so be sure to have my Pecan Cornbread ready before the pre game action. But, don’t forget to honor the host city with my favorite Grilled Schweinefilet Sandwich. I’ll be serving it myself on gameday – so you know it’s got to be good. 

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Practical tips for preparing your biggest sports party of the year: 

Pre-Gameday

• Every winning team has key players. Select your team of key players for your “GameDay Party” who can assist in menu planning, preparation, and clean up. And don’t forget to assign the grill chefs.

• Consider a buffet. Serving your main foods buffet style takes the pressure off of timing in respect to the game action. 

• Include in your party plan mix; preparing some foods from home and buying some prepared foods from a local restaurant or specialty food market to remove GameDay party pressure off the home chef. 

•  If part of your party menu includes catered or prepared ready-to-eat or take out foods from your local restaurant or market make sure you instruct them if you want your food ready hot or cold; so you won’t be getting your ribs hot at 11AM - when not serving until 3PM.

• Create the party shopping list several days before the Big Game and be prepared to do your shopping three to four days in advance, except breads.

• Take inventory of your bowls, dishes, silverware, glassware, coolers at least three days in advance (or just go with eco paper products for easy cleanup). Short on glasses? No sweat, use mason jars.

• You’ll need about 1 pound of ice per person for drinks, and chilling soft drinks, wine and beer. BTW, craft beer is huge in Indiana, so you may want to set up a micro brew bar in lieu of standard brew. 

• It may be chilly outside the Stadium, but a batch of margarita or sangria will add a tropical warmth to any crowd. Serve it in a large glass infusion jar - served up with a ladle into mason jars for a fun beverage option.

• Prepare hot foods a day ahead and keep in the refrigerator for easy heating on Gameday. 

Game Day Recipes

Game Day 

• Kick Off is approximately 6:30 EST PM, but you need to ready all the party foods early in the day so you do not miss any pre-game action 

• Prepare all dips, finger snacks and foods by 1pm or earlier if your party includes watching pre-game shows.   

Set up the bar one hour before guests arrive 

• Have all cold finger snacks out before guests arrive. 

Pre-Game

• Serve finger snacks such as nuts, cheese, crackers, assorted chips and dips. If serving hot hors d’ oeuvres, stagger heating so guests will enjoy them while they are still hot. 

• Now’s the time to cook-up any grilled foods so the grill chef doesn’t miss the coin toss. 

•  Heat hot foods one hour before game time and serve before kick off.

• I’m not much for betting, but a fun wager could be for the losing team’s fans to assist in party clean up. Washing cars?

1st Quarter 

Load up your plates & enjoy the first quarter action. 

Half Time

• Serve sandwiches and cold foods for half time. If serving hot foods have them fully prepared prior to the game. This makes no fuss serving, and you will not miss any game activities. 

3rd Quarter 

• As 3rd quarter closes it’s time to close the bar and put out desserts and coffee. 

4th Quarter 

• Two minute warning- a close game will keep everyone glued to the TV set. Serve finger sweets such as cookies and candies. Make extra George’s Chocolate Brownie Cookies and Blondie Bars the day before the GameDay to send home with party guests.

Croque-Monsieur

Think savory French toast meets toasted ham and cheese sandwich; which makes one heck of a lunch, or snack. Cut up into quarters for game day apps!

There are so many versions of this classic Parisian sandwich dating back to 1910. Classically you would use a béchamel or cream sauce over toasted bread with ham and cheese. But seriously, who makes cream sauces today, never mind for a sandwich?

Here’s my version, sans le sauce; so don't have a tizzy all you classical foodie folks! Mine version is simple, easy and well from the many empty plates I’ve seen, I report not one complaint to date!

image, Hirsch Media

Croque Monsieur

by George Hirsch | Makes two sandwiches

4 slices good quality firm textured sliced bread; I used an oatmeal bread for texture and flavor
4 slices of thin sliced good quality smoked ham
4 slices of sliced gruyere or emmental cheese, or good quality swiss
4 Tablespoons unsalted butter
Dijon mustard, enough to serve with sandwich

For The Batter:

2 eggs, beaten
2 Tablespoons milk
4 Tablespoons shredded Parmesan cheese
Fresh grated black pepper

Mix eggs, milk, Parmesan cheese and pepper in a shallow bowl.

Assemble sandwiches with bread, 1 slice cheese, 1 slice ham, 1 slice cheese and top with slice of bread. Repeat for second sandwich. Press sandwiches lightly.

Pre heat oven to 350 degrees.

Pre heat a large sauté pan to medium high heat.

Add 2 Tablespoons butter to sauté pan. When butter stops sizzling add each sandwich to sauté pan. Allow to cook for one minute or until bread is nicely browned. Add additional 2 Tablespoons butter, turn and repeat on second side. Remove sandwiches to an ovenproof pan and heat in oven for five minutes. Serve immediately with Dijon.