The George Burger

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

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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.  

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Short Ribs Far East Style

New season of GHL releasing Oct 1st. Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the first chill arrives ? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

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4 pounds beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.

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

Celebrating Chef George's 25th Anniversary on PBS and Public Television stations,

Tune-in for all NEW SHOWS this October, check local listings.

Saying goodbye summer and welcoming “slow and low cooking” during Fall.

Forget the brats and sausages this weekend. Let's cook-up a dish..I'm talking a hearty, meaty dish with a spicy-kick that melts in your mouth and warms you up before the game. Here's one of my favorites. You can make it ahead of the tailgate. Try my Faux Pressure-Cooked Chili Recipe. In less than a couple hours, you'll be enjoying the warming comfort of the best chili that will keep you satisfied well past half-time. Don't forget- bring the toppings!

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We have made the move from picnics to tailgates. Now that the season is in ful swing, here’s a great do ahead chili. The flavors only get better the next day. Tailgate season is in full swing

A favorite crowd pleaser is using whole meat as opposed to chop meat in a chili. There’s more to chew on, so to speak. However the real results achieved is the flavor and texture in this dish. I use a combo beef and pork version for the ultimate pleasure.

This recipe cooks quicker than just simmering on the stove. If you do not have a pressure cooker or slow cooker; none to fear. Use a cast iron pan such as Le Creuset.

Faux Pressure-Cooked Chili

Makes 8-10 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds Chuck roast 

2 pounds Boneless country-style pork ribs

Olive oil as need to sear meat

4 Tablespoons ground cumin

4 dried chilis, seeded and cut into 1/2 inch pieces

1 onion, quartered

6 cloves garlic, halved

1 jalapeno pepper, seeded and chopped

2 1/2 cups chicken or beef broth

Heat the olive oil in a large cast iron pan over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Repeat by searing the beef.

Preheat oven to 450 degrees.

Add pork back into pan with beef, along with the 4 Tablespoons cumin, dried chilis, quartered onion, garlic halves, and jalapeno pepper. Add broth, cover with a tight lid, and cook on high for 1 1/2 hours. If you do not have a very tight lid, cover with foil and then place the lid over foil. Do not open oven or peek inside the pan for 1 1/2 hours. 

Remove meat from oven, Do Not remove cover. Allow to cool for thirty minutes.

Prepare sauce to add to meat. 

For the Sauce & Finishing:

1 Tablespoon each oregano, cumin, chili powder

1 tablespoon olive oil

1 onion, chopped

6 cloves garlic, chopped

4 cups crushed tomatoes

2 can pinto or red beans, rinsed

2 ounces Bittersweet Chocolate, melted

In a sauce pan heat olive oil, onions, garlic and cook until tender but do not brown. Add toasted spices and add tomatoes, chocolate and beans. Lower temperature and simmer for thirty minutes while meat is resting. 

After thirty minutes, remove cover from meat and pour juices into sauce. Shred meat finely with two forks. Pour sauce into meat and cook an additional 1 to 1 1/2 hours to allow sauce and meat to blend. 

Note:

Bring out the flavor by slow-toasting spices by slowly toasting powdered spices in a dry skillet over low heat before adding them to the chili. 

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