Wednesday, June 20, 2012

Beef Burger and Gingered Cole Slaw

Learn how to make beef, turkey and lamb burger variations from chef and restaurateur, Geoffrey Zakarian!

 Makes burgers for 6


3 Pounds Organic Grass Fed Prime Ground Beef
1 teaspoons kosher salt
½ teaspoon freshly ground pepper
3 tablespoons salted butter
1 large beefsteak tomato cut into 6 slices
12 Leafs of Butter lettuce
50/50 Mayonnaise Ketchup Mix (Hellman’s and Heinz preferable)
6 Slices White Cheddar
6 English Muffins (Thomas’ preferable)

Lightly oil your grill (preferably a charcoal grill). Form the beef into 6 patties and season both sides with salt and pepper. Cook the burgers, charring well on both sides, until almost but not quite done as desired ( 3 to 4 minutes per side for medium rare. Gas grills may require 1 to 2 minutes more total cooking.) At the same time, lightly grill. Top each burger with ½ tablespoon of butter and then add slice of White Cheddar on each patty. Transfer the burgers to a rack to rest for 5 minutes. Meanwhile slice in half the brioche buns and grill.Place a piece of butter lettuce on each bottom piece of brioche, then layer the hamburger, the mayo/ketchup mix, a slice of tomato, another piece of butter lettuce and finally the top portion of the roll. Skewer a long quartered half sour pickle on to the top of the bun.

Gingered Cole Slaw
1 small head of savoy cabbage, cored
1 large carrot
1 tablespoon finely minced ginger ( 1 1-inch piece)
1 ½ teaspoons finely minced garlic ( 1 small clove)
3 tablespoons Hellman’s Mayonnaise
1 tablespoon unsalted butter
¼ cup golden raisins
1 tablespoon sherry vinegar
Fine sea salt, fresh ground pepper and sugar to taste

Shred the cabbage and julienne the carrot ( cut it into thin slivers). Combine the cabbage and carrots in a bowl. Add the ginger, garlic and mayonnaise and mix well. Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Add the warm raisins to the slaw, mix well, then season with the vinegar and salt, pepper and sugar to taste. Cover and refrigerate until ready to serve.

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