GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch June 4, 2026

The weekend calls 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 made with farm-fresh veggies, and a side of garlic kettle chips.

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE is 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—is 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 a soft potato roll.

SLOPPY GIUSEPPE BURGER

Makes eight 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, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw,

In a 2-quart mixing bowl, combine the beef and sausage meat, then 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

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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 ounces each of 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

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for an additional 2 minutes; do not brown the 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 of shredded white cabbage, 1/2 head of shredded red cabbage, two grated carrots, 1/4 of a sweet onion, thinly sliced, two cloves of finely chopped garlic, and three chopped green onions. Mix 2 cups of mayonnaise, 1/4 cup of white vinegar, 1/2 cup of sweet chili sauce, 1/4 cup of sriracha, 1/2 cup of 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 for about 3-4 minutes per side, turning once.

Serve on lightly toasted Potato Rolls, first the peppers, then the burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side, accompanied by 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 help reduce bacterial growth, but it will also aid in binding the beef. 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 incorporating the meat with the spices.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Home Run Sticky Ribs

George Hirsch May 28, 2026

As the weekend approaches, you may be searching for just the right BBQ to serve. Go smokin'- like a 95MPH fastball, and you'll score with my homerun sticky ribs. However, you need to start early; they take time, but it's so worth the wait! Your friends and family will be so glad you did.

Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub. Others will dip dry ribs and then wet them down with a vinegary sauce or lather them up with a sugary, sticky sauce right before they come off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes before removing the slow-cooked ribs, lightly brush them with a little sauce to moisten and add flavor. Remove, cut, and serve ribs as is, or serve extra sauce on the side for pouring over ribs.

GH Rib Sauce

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh-grated orange zest

1 cup ketchup

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot. Boil until the vinegar is reduced by half. Add orange zest, soy sauce, ketchup, tomato sauce, and hot sauce, and simmer for 10 minutes.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Grilled Pork Sliders as seen on George Hirsch Lifestyle

George Hirsch May 14, 2026

There’s nothing quite like classic, slow-cooked BBQ pulled pork, but sometimes life calls for a quicker fix. That’s where my Grilled Pork Sliders come in. With a flavorful rub and your favorite sauce, pork tenderloin transforms into something special in no time at all—right on your grill or even roasted indoors if that’s what you have. The beauty of cooking is making it work for you, wherever you are. So fire up your grill, gather your friends, and let your creativity lead the way. Trust yourself, savor the moment, and remember: every meal you make is a chance to share a little joy.

George's Grilled Pork Sliders

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 TO 1 1/2 pounds pork tenderloin, trimmed

1/4 cup Pork Rub

2 Tablespoons olive oil

12 soft potato slider buns

1 1/2 cups shredded cabbage, or 1 cup slaw

1 cup Chipotle Sauce

One day before or at least two hours before cooking, dry rub the pork tenderloin.

Rub pork spices over the pork tenderloin and refrigerate until ready to cook.

Pork Rub:

2 teaspoons each of powdered garlic, paprika

1 Tablespoon each of black pepper, rosemary, thyme, and Chipotle rub

To Cook Pork: Preheat the grill or a cast-iron grill pan to high heat, or preheat a 375-degree oven.

Rub olive oil over the pork tenderloin. Place the tenderloins on high heat and grill to a golden brown, turning once on all sides (Use a roasting pan if cooking in the oven). Lower the heat to medium; cook until the pork is fully cooked, about 15-25 minutes. Remove the meat from the grill and let it rest for 5 minutes before slicing.

Slice pork tenderloin very thin and pile high on soft buns. Drizzle Chipotle Sauce over the meat, and top with finely shredded cabbage or slaw.

Chipotle Sauce

1/4 cup BBQ Sauce

1/4 cup Steak Sauce

1/4 cup Hoisin sauce (Chinese BBQ sauce)

2 Tablespoons ketchup

2 Tablespoons cider vinegar

2 Tablespoons Chipotle roasted paste

Mix all ingredients. Heat up to warm, and serve the sauce warm or at room temperature.

If you are setting up for a BBQ or just a weekend social, an ever-popular menu for comfort recipes such as mac-and-cheese, crispy oven-fried garlic chicken, steamy waffles, BBQ pork sliders, and double-chocolate brownies!

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Grilled Show Stopper

George Hirsch May 7, 2026

I’m excited to share a dish that truly transformed the way I look at salads: my signature grilled romaine. I first created this recipe years ago, and it’s been delighting guests ever since. There’s something magical about taking simple, fresh ingredients and turning them into something extraordinary right on the grill. Whether you’re looking to wow your friends at your next gathering or just want to treat yourself to a quick, flavorful meal during the week, this twist on a classic salad is sure to inspire.

I first shared this recipe on my PBS grilling shows, and I’ll never forget the surprised looks when I put lettuce on the grill. It’s a simple technique that brings out incredible flavor, turning an everyday salad into a memorable appetizer or side. And it only takes a few minutes! Serve with No Yolk Caesar Dressing.

Grilled Romaine

Makes four servings

chefgeorgehirsch.com | Adapted from Adventures in Grilling, 1996

2 heads of hearts of romaine lettuce, split in half & washed

4 Tablespoons extra-virgin olive oil

6 cloves caramelized garlic

A pinch of sea salt

1 Tablespoon balsamic vinegar

1 Tablespoon fresh Italian parsley, roughly chopped

Freshly ground black pepper, to taste

Shaved Parmesan cheese

Preheat the grill to high heat.

Cut the romaine heart in half lengthwise, leaving the stem end intact. Soak romaine heads in a bowl of cold water. Brush with olive oil.

Put romaine halves on a hot grill. Cook for about 2 minutes on each side until lettuce begins to blister slightly and lettuce gets a slight char. Turn over and grill for 2 additional minutes.

Remove and plate cut side up. Top each with the remaining olive oil, balsamic, garlic cloves, Parmesan, prosciutto, sea salt, and freshly ground black pepper. Serve while still warm. Optional: Serve with thinly sliced prosciutto.

Note: Serve Oven Fried Garlic Chicken with Grilled Romaine Salad for a perfect meal combo.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Vine Ripen Pizza

George Hirsch April 23, 2026

When it comes to making any type of pizza, let imagination and the season rule your toppings. I love this Caprese-style pizza in the summer with an abundance of vine-ripe tomatoes. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

George_Hirsch_pizza_Flatbread basil 112s.png

Caprese Flatbread Pizza

Makes four servings |

chefgeorgehirsch.com | George Hirsch Lifestyle

the art of making pizza dough, easy as 1, 2, 3

Mix the Dough and place it in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

The next day, preheat *oven to 475 degrees F.

Stretch out the dough to a rectangular shape and cut it into two pieces. Sprinkle a teaspoon of fine-grind cornmeal on the surface of a heavy-gauge pizza pan or sheet pan. Place the two pieces of dough on top of the cornmeal. Brush the top lightly with olive oil.

Bake for 8-10 minutes or until the pizza flatbread crust is fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should be hollow.

Remove from oven, place two pizza flatbreads on a rack, and allow to cool.

When cool, top with sliced vine oak leaf lettuce, ripened tomatoes, fresh basil, and pesto; sprinkle a small amount of sea salt, fresh ground pepper, and olive oil.

*NOTE: If grilling, pre-heat the grill to high heat. After stretching and right before placing the dough on the grill surface, brush heavily with olive oil.

George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle

1 teaspoon active dry yeast

1/4 cup warm water (between 105 and 115 degrees F)

1 teaspoon sugar

3 1/2 cups bread flour

1/4teaspoon salt

3/4 cup warm water

1 Tablespoon olive oil

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes or until tiny bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.

The dough is sufficiently kneaded when you can stick two fingers into it, and it springs back without leaving an indentation.

Cut the dough into four pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with 1 Tablespoon of olive oil, cover with plastic wrap, and place in the refrigerator for 3 hours.

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth; add one additional Tablespoon of flour until all of the flour is combined into the dough.