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.

Lemon Ricotta Pound Cake

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If you are planning to entertain this week or happen to be traveling to visit friends - I have the perfect host/hostess bring-along, or an outstanding dessert with wide appeal to finish a dinner. I created this recipe knowing it would be one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked.

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Lemon Ricotta Pound Cake

Makes one large loaf, or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle

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 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 sides of bowl after each addition. Add lemon juice and vanilla. 

Scrape down sides of the bowl, mix on low speed, 30 seconds just until batter is completely mixed. Do not over mix. Over mixing will toughen cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once pan is filled with batter, tap pan against 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.