The George Burger

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Tired of the same old beef patty? The next time you light up the grill, try my winning burger. A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan. And, don't forget my side of crisp kettle potato chips! 

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George Hirsch Tuscan Burger

The George Burger 

Makes 8, ¼ pound burgers

chefgeorgehirsch.com | George Hirsch Lifestyle

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: 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. 

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 oil2 Tablespoons Balsamic vinegar1 teaspoon hot sauce

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

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

A holiday weekend call for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian style sweet sloppy Joe sauce, topped with crisp sriracha slaw with farm fresh veggies and a side of garlic kettle chips. 

George's SLOPPY GIUSEPPE a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is soft potato roll.   

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

Makes 8, quarter pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean / fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw, 

In a 2-quart mixing bowl, combine beef and sausage meat and mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4 inch thick patties. Use raw meat from two of the above formed burgers for sloppy sauce. Cover and refrigerate for 1 hour. 

Sloppy Sauce

George Hirsch Lifestyle  |  chefgeorgehirsch.com

Makes about 2 Quarts, or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 15 ounce can each Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Pre heat a saucepot to medium temperature. Add olive oil and two burger patties browning lightly; add onions, peppers, and garlic. Cook for two additional minutes, do not brown vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers. 

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head shredded white cabbage, one 1/2 head shredded red cabbage, 2 grated carrots, 1/4 of a sweet thinly sliced onion, 2 cloves finely chopped garlic, and 3 chopped green onions. Mix 2 cups mayonnaise, 1/4 cup white vinegar, 1/2 cup sweet chili sauce, 1/4 cup sriracha, 1/2 cup chopped fresh flat leaf parsley, pepper and sea salt to taste. Add dressing to slaw thirty minutes before serving. 

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 Martin’s Potato Rolls, first peppers, burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on side with plenty of napkins. 

Note: If you don’t see ground short rib beef in your butcher shop, by all means ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, it will help bind the meat. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.

Backyard Street Food

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A national dish of Indonesia, the satay, is a marinated skewered meat with sauce, usually spicy. Satay is often served in Malaysia by street-side vendors. It's an easy and quick solution to backyard grilling. I thought this would be a fun dish to cook street-side on 67th Street in NYC on Live! The three of us had a blast making this on a NYC street - just imagine the fun you and your guests can have in your own backyard. It's also one of those informal dishes that doesn't require a fork and a knife. 

TIP: I always prefer using metal skewers as I find the food cooks faster and more uniformly. But, when in a pinch and when cleanup of the skewers is not practical, bamboo skewers are very handy. Just make sure to soak the bamboo skewers in water 10 minutes prior to threading, to avoid the skewers from burning up on the grill. 

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Pork Satay with Sesame Dipping Sauce

Makes 6 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces 

For the Marinade:

1/3 cup sweet onion, chopped fine

1 teaspoon tumeric

1 Tablespoon cilantro, chopped 

3 Tablespoons vegetable oil 

2 Tablespoons oyster sauce (Chinese BBQ sauce) 

2 Tablespoons sesame seeds, toasted 

Juice from two limes 

3 cloves garlic, chopped 

2 teaspoons each soy sauce and sesame oil 

1 green onion, chopped 

6 long skewers

Mix marinade ingredients in medium bowl. 

Cut pork lengthwise into thin 1/4-inch slices. Tip: It is easier to cut meat when it is very cold. 

Thread pork onto each of six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush remaining marinade over both sides of pork. Cover pork, refrigerate for one hour. 

Preheat grill to high heat. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade. Serve on a fresh banana or ty leaf if available and top with chopped green onion or red onion.

Although it is very common to serve a peanut dipping sauce with a satay I find my Sesame Dipping Sauce to go better with the pork. 

For the Sesame Dipping Sauce

Recipe George Hirsch | Makes one cup

1/2 cup rice wine vinegar 

 1/4 cup lite soy sauce 

 2 Tablespoons honey 

 2 Tablespoons ketchup 

 1 Tablespoon sesame oil 

 2 cloves garlic, chopped 

 1 Tablespoon fresh ginger, peeled and chopped 

 1 Tablespoon fresh cilantro

Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings or summer rolls. 

Optional: to make spicy add 1 teaspoon chili sauce or hot pepper flakes.

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