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.

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*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

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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

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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.

Lemon Ricotta Pound Cake

George Hirsch May 16, 2026

A pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The addition of ricotta makes this cake moist, while the lemon gives a hint of freshness.

***Wrapped loaves of pound cakes as a special gift.***

If you're looking for the best pound cake, this is it—full Stop. If you are planning a special cake to gift or happen to be entertaining family or friends, the lemon ricotta pound cake is an outstanding dessert with broad appeal. It's perfect for finishing a special dinner or for an afternoon tea. I created this recipe knowing it would be one of those cakes that improves with age, meaning it tastes even better the day after it’s baked.

Lemon Ricotta Pound Cake

It makes one large loaf or three demi-loaves

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1 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter and sugar until smooth and light. Fold in ricotta in three parts. Scrape the bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping the sides of the bowl after each addition. Add lemon juice and vanilla.

Scrape the downsides of the bowl, and mix on low speed for 30 seconds just until the batter is completely mixed. Do not over-mix. Over-mixing will toughen the cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once the pan is filled with batter, tap the pan against a table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

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

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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

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George Hirsch Lifestyle Apple Strawberry Rhubarb Pie

Melanzane al Pomodoro

George Hirsch April 1, 2026

Cooking Melanzane al Pomodoro is perfect this time of year when farms are abundant with eggplant and tomatoes. My Eggplant Sauce recipe does not include meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. This is it if you are looking for an under-thirty-minute cook-to-table dish without compromising flavor for time. You can create variations on this recipe, which is very easy to do.

This pasta sauce is served warm or chilled, added to a tube-shaped pasta.

George's Eggplant Sauce

Makes 4 servings

chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook

1/4 cup olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves garlic, chopped

6 plum tomatoes, deseeded and chopped

1 red bell pepper, chopped

1/4 cup pitted calamata olives, chopped

1/2 cup white wine

1 cup chicken broth

1 teaspoon each dried basil, oregano, thyme, and hot pepper flakes

2 Tablespoons pine nuts

2 Tablespoons fresh basil

parmesan cheese to taste and fresh black pepper

Preheat a large nonstick saucepan

Add half the olive oil, then eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme, and hot sauce. Cook for 10 to 12 minutes.

Top with remaining olive oil, fresh basil, and pine nuts.

Excellent with a rigatoni or tube-shaped pasta.

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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

Better than Quiche Lorraine

George Hirsch March 31, 2026

Contrary to what you might believe, the tart quiche originated on German soil, not French. The widely popular classic of French cuisine hails from an area of the medieval German kingdom, Lothringen, aka Lorraine, France.

Years ago, the pie was made with just eggs, cream, smoked bacon, and bread dough. The word Küche or Küchen is German for cake, believed to be the origin of the word Quiche.

Keep in mind that the Lorraine region influences Germany and France, so depending on who you ask or sample your Quiche from, you may receive a slight variation of the recipe. Today, a Quiche Lorraine is expected to contain cheese and onions. The use of Gruyère cheese is a relatively new addition to quiche in France. Oh, and don't expect to taste any Gruyère in your quiche in Lorraine; they are purists - sans the cheese. Too bad, it's a magnificent modification to the French recipe. In Germany, expect onions and no cheese, and it's called Zwiebelkuchen.

I find it interesting to know a dish's classical origin, but what is more important when making a quiche or any dish is what influences its taste and texture. So, for me, the appeal is not to stick to its classical roots but to see how the melding of cultures and the additions of flavorful savory ingredients, in this case, like onions and cheese, have improved this dish.

As for Real Men Don’t Eat Quiche, Bruce Feirstein's best-selling book that satirized stereotypes of masculinity, I can assure you, based on all the quiches I have made, that real men DO eat Quiche!

Tips:

Add 1 Tablespoon of flour mixed into the filling before adding the egg/ milk mixture to help set a too-moist filling, for example, tomatoes, mushrooms, etc.

To prevent a raw bottom of quiche, pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

Bake directly on an oven rack. Baking quiche on a cookie or sheet pan will cause the tart or pie bottom to be raw.

Feel free to improvise with flavors, seasonings, vegetables, meats, and seafood. Just keep in mind that adding very moist fillings, such as mushrooms, tomatoes, etc., will affect the custard of eggs and milk or cream.

Better than Quiche Lorraine Recipe

Makes one 9-inch tart

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For George's Pastry Crust:

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summertime, cool off the flour by measuring it and refrigerate one hour before making the dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the butter's lumps into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts: 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes, but overnight is preferred. Chilling lets the flour absorb all of the liquid, let the dough relax, become more elastic, and keep the fat in separate pieces, giving the crust a lighter texture when it is baked.

Prepare George’s piecrust the night prior or at least 1 hour ahead, or use store-bought piecrust. Roll out the pastry into a 9-inch tart or pie pan—pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

For the Filling:

1 cup (approximately 6 slices) thick-cut or slab bacon, cut into thin strips- ' lardons.'

1/2 cup sweet white onion, sliced thin

2 green onions, chopped

3 eggs, beaten

1 1/2 cups half-and-half or milk

Pinch of sea salt and freshly grated nutmeg

1/2 teaspoon each hot sauce, fresh-grated black pepper

1 cup Gruyere or good Swiss cheese, shredded

Optional:

2 Tablespoons fresh Italian parsley, chopped

2 Tablespoons Arugula, chopped

Preheat oven to 375°F. See Instructions Below

Preheat a sauté pan to medium heat, and cook bacon until brown and crisp. Remove bacon pieces and drain on a paper towel. Drain bacon fat from the pan; add onions to the pan and cook for 2-3 minutes to soften slightly. Allow bacon and onions to cool.

Place bacon, onion, parsley, Arugula, and Swiss cheese on top of the blind-baked pastry crust.

In a bowl, whisk together the eggs, milk, salt, nutmeg, hot sauce, and pepper, and pour the mixture over the onion and bacon tart.

Bake for 20 minutes, then lower the temperature to 350°F. The total baking time is 30 minutes, or until the egg custard is set. Allow to cool slightly, and serve warm or at room temperature.

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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

Irish Bread Pudding

George Hirsch March 16, 2026

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peeled, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

CLICK to Watch classic Irish segment Pubs, Pints, People from George Hirsch Living it UP! — **CLICK to Watch** classic Irish segment Pubs, Pints, People from *George Hirsch Living it UP!*

Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let it sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in the preheated oven and place the pan holding the bread pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow it to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!