a Winning Burger, Road to Burger Bash NCYWFF

Countdown is one week until many of the countries top chefs will flip thousands of burgers at the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. We will soon know who will win honors with best burger this year. Join me & Martin Famous on Facebook, Twitter and Instagram next Friday, October 17th after 3PM EST for live messaging and pictures from NYCWFF. Plus, the release of my all new "secret burger" for Burger Bash this year. My first secret ingredient is well known by many, Martins Potato Rolls.

One more hint, several ingredients in my "secret burger" recipe for this years Burger Bash was started months ago...Care to guess?  

image Alex Goetzfried © Hirsch Media George's "secret burger recipe" for 7th Annual Burger Bash Until then, enjoy one of my past winning burgers. The judges and the three thousand guests did, and you will too!

A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan

The George Burger, a winning burger

The George Burger

Recipe By Chef George Hirsch | chefgeorgehirsch.com 

Makes 8, ¼ pound burgers

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: Martins 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.