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.

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Top Chip

Over 1.2 billion pounds of potato chips are consumed each year in the US. Maybe that's why National Chip Day will be celebrated on March 14, 2012.  

With all the places I have traveled to around the globe there's a spud-of-a-common thread to all those destinations. You could say my common thread is the chip, or crisp, if you are in the UK and parts of the EU. I’ve de-bagged a couple in Greece, flavored with rosemary, very tasty. An interesting twist was the peri-peri version I noshed on in the outback of South Africa. And of course have nibbled on a few, purely for research in the US. Ahem. Sorry, those pre-formed spuds in a can just don't make the cut.

So what makes this the unique link to my travels? The seasoning usually becomes very localized, like ketchup or pickle flavored - a favorite with my friends up in Canada. Mostly, I like them plain-n-simple like the way they were origially made.

The original potato chip recipe was created in Saratoga Springs by another Chef George; George Crum and they were called "Saratoga Chips". It’s said Chef George came up with this crispy thin chip when soggy potatoes kept being returned to the kitchen from a Mr. Vanderbilt. The chip was such a hit they made it on the menu - full time. See sometimes good stuff can come from a flop!

In 1920, Frank Smith was one of the first to season a slice. Smith's crisps were originally packaged with a twist of salt in grease proof paper bags - and sold in London. Smith’s today is known as Walker’s Crisps. Other than salt, the potato chip remained unseasoned until an innovation by Joe "Spud" Murphy, the owner of an Irish crisp company called Tayto, developed a way in the 1950’s to produce the world's first seasoned crisps. Flavors; Cheese & Onion and Salt & Vinegar.

You may be asking, George I thought you only ate healthy? Yes I do, but part of a healthy eating regimen is moderation, not sacrifice. I enjoy a few chips with my healthy hummus dip. I also don't suggest parking in front of the TV with a 6 1/2 gallon can Grandma Utz’s Chips. 

My three 'Top Chip' picks:

- Utz has me sold for chips readily available throughout the US. 

- Recently, I came across a bag of Tiger Spuds—grown on the East End of Long Island, from Sagaponack's Foster Farm. Tiger Spuds have an earthier fresh potato flavor, and probably grown on the most expensive farm fertile real estate on the planet!

- So what’s my top travelled chip? Without a doubt the original "Cheese and Onion" made by Tayto. My crew introduced me to Taytos when filming in Ireland. It's time to go back, I finished my last bag. 

Dip Your Chip: 

George's Hummus 

Makes four servings | Recipe by Chef George Hirsch 

Serve as a dip or spread. Either way, it's a great healthy way to snack!

1 15-ounce can chickpeas, drained
3 cloves Caramelized Garlic (get this recipe)
1 Tablespoon tahini paste (optional)
1 teaspoon cumin
1 teaspoon hot sauce
juice of 1/2 a lemon
3 Tablespoons plain lowfat yogurt

Puree chickpeas in a food processor. Add garlic, tahini, cumin, hot sauce, lemon, and yogurt. Mix all ingredients well. Allow to set for 30 minutes prior to serving.

177th Tapping

This year marks the 177th tapping of the first barrel of beer celebrating Oktoberfest in Munich. What better way to celebrate than have the party last for weeks - this year September 18 - October 4.

Hofbräuhaus prides itself in being the most famous beer hall in the world. You can expect oompah bands, waitresses in traditional "Dirndls", homebrew beer in one-liter steins, and hearty Bavarian food such as veal sausage with sweet mustard, crackling pork roast and pretzels.

You can join in the celebrations and make yourself some hot baked pretzels. For My Hot Baked Pretzel Recipe.

images: hofbraeuhaus

Tayto

I recently realized that with all the places I have traveled to around the globe there's a spud of a common thread to all those destinations. You could say my common thread is the chip, or crisp if you are in the UK and parts of the EU. I’ve de-bagged a couple in Greece, flavored with rosemary; very tasty. An interesting twist was the peri-peri version I noshed on in the outback of South Africa. And of course have nibbled on a few, purely for research in the US. Ahem. Sorry, those pre-formed spuds in a can don't make the cut.

So what makes this the unique link to my travels? The seasoning usually becomes very localized, like ketchup or pickle flavored - a favorite up in Canada. Mostly, I like them plain-n-simple like the way they were origially made.

Limerick Market - buying Taytos, Barry's and Jam

The original potato chip recipe was created in Saratoga Springs by another Chef George; George Crum and they were called "Saratoga Chips". It’s said Chef George came up with this crispy thin chip when soggy potatoes kept being returned to the kitchen from a Mr. Vanderbilt. The chip was such a hit they made it on the menu full time. See sometimes good stuff can come from a flop!

In 1920, Frank Smith was one of the first to season a slice. Smith's crisps were originally packaged with a twist of salt in grease proof paper bags - and sold in London. Smith’s today is known as Walker’s Crisps. Other than salt, the potato chip remained unseasoned until an innovation by Joe "Spud" Murphy, the owner of an Irish crisp company called Tayto, developed a way in the 1950’s to produce the world's first seasoned crisps. Flavors; Cheese & Onion and Salt & Vinegar.

You may be asking, George I thought you only ate healthy? I Sure do, but part of a healthy eating regemin is moderation, not sacrifice. I enjoy a few. I don't suggest parking in front of the TV with a 6 1/2 gallon can Grandma Utz’s Chips (one of my favorite’s made in the US).

So far Utz has me sold for chips in the US. What’s my top travelled chip? Without a doubt the original "Cheese and Onion" made by Tayto. My crew recently introduced me to Taytos when filming in Ireland for GH Living it UP!. It's time to go back, I finished my last bag. 

images: Hirsch Productions