When summer rolls around, all I want to do is eat hamburgers and drink frozen margaritas. But in the back of my head, there is always that annoying voice saying "Don't do it! It's summer! Go to the gym! Work on your flabby arms!" So instead of munching away on a juicy, medium rare hamburgers topped with lettuce, tomatoes, american cheese and lots and lots of ketchup sandwiched in between a doughy, toasted bun studded with sesame seeds, I stick to the salads and shrimp cocktails cursing bathing suits and sleeveless tops.
But since we are still stuck in the depths of this long, cold, endless winter (seriously Winter, isn't it about time you head down to the Southern Hemisphere?), I will eat all of the burgers I want. And there is no better burger to chow down on than this burger created by the famous Jean Georges. Food and Wine Magazine sums it up best when they say that "superchef Jean Georges Vongerichten gives his phenomenal burgers fun Asian touches, like a Russian dressing flavored with miso and the zippy hot sauce Sriracha, and crunchy pickles made with a rice vinegar brine."
I mean, seriously. They used the word zippy. ZIPPY. I need to find a way to use that word.
These burgers are incredible. They are a drip-down-the-side-of-your-hand, can't-take-big-enough-bites type of burger. Divine. Delicious. Incredible. And totally worth all of the calories.
Jean Georges Grilled Burgers with Asian Pickles adapted from Food and Wine Magazine
INGREDIENTS
PICKLES
1/2 cup rice vinegar
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 Thai green chile, halved
lengthwise
1 1/2 tablespoons fresh lime
juice
1 small seedless cucumber, peeled
and sliced crosswise 1/4 inch thick (1 cup)
RUSSIAN DRESSING
1/2 cup ketchup
1/3 cup mayonnaise
2 1/2 tablespoons finely chopped
cornichons
1 tablespoon finely chopped
shallots
1 tablespoon red wine vinegar
1 tablespoon white miso paste
1 teaspoon Sriracha chile sauce
Salt
BURGERS
2 pounds ground beef sirloin,
formed into four 1 1/2-inch-thick patties
Salt and freshly ground black
pepper
4 kaiser rolls, toasted
4 large Boston lettuce leaves
4 slices of beefsteak tomato
Make the Pickles: In a saucepan,
bring the vinegar, sugar, salt and chile to a boil. Remove from the heat and
let cool. Add the limejuice and pour the brine over the cucumber slices. Press
the cucumber slices down into the liquid with a small plate and place a can on
the plate; let stand at room temperature for 4 hours.
Make the Russian Dressing: In a
bowl, combine the ketchup with the mayonnaise, cornichons, shallots, vinegar,
miso and Sriracha and season with salt.
Make the Burgers: Light a grill.
Season the patties with salt and black pepper and grill over high heat, turning
once, until the burgers are charred outside and medium-rare within, about 6
minutes.
Spread the Russian dressing on
the rolls and cover with the lettuce and tomatoes. Top with the burgers and
pickles; serve.
Looks & Sounds lips licking good. I just see all that Extra working out necessary to burn off the goodness.
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