No Matter Where You Are...Enjoy the Break You Deserve!

No Matter Where You Are...Enjoy the Break You Deserve!

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Monday, May 24, 2010

Guest Blog: Chef Sean Shares His Favorite Summer Burger

Summer is here! If you're planning on grilling out this Memorial Day weekend, spark your menu with Chef Sean's new take on the classic burger:


Grilled Asian Pork Burgers With Napa Cabbage Slaw & Hoisin Sauce

For the burgers:
1 tablespoon canola oil or peanut oil
1 garlic clove, minced
2 ounces fresh shiitake mushrooms, stemmed, caps chopped
1/2 teaspoon coarse kosher salt, divided
1 teaspoon soy sauce
½ teaspoon sesame oil
1 pound ground pork shoulder
Sesame seed hamburger buns, toasted

Heat oil in large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms. Sprinkle with 1/4 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.

Place pork in large bowl. Mix in 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon coarse salt, and then fold in mushroom mixture. Shape into patties and arrange on plastic-lined baking sheet. Refrigerate for 30 minutes.

Meanwhile light grill to medium high heat, using a small section of the grill as a cool safety zone for flare ups.

Grill patties until a nice crust develops on the outside of the patty and the center registers 170 degrees. 


For the slaw:
1 (3-inch) piece ginger, grated fine
3 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
2 teaspoons hot chili sauce
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 Serrano chili, minced fine
1 large carrot, grated
3 green onions, sliced thinly on the bias
2 tablespoons chopped cilantro
1/2 teaspoon ground black pepper
2 tablespoons crushed peanuts (optional) 

In a small bowl, or food processor combine ginger, vinegar, honey soy sauce, lime juice, oil, and honey. In a large bowl, combine all other ingredients and then toss with dressing.  

For the sauce:
3 tbsp black bean sauce
1 tablespoon hot chili sauce
2 1/2 tablespoons honey
2 teaspoons soy sauce
2 teaspoons ketchup

Stir together the ingredients until thoroughly combined. Store it in the refrigerator in a container with a tight fitting lid. This will make 1/3 of a cup. Note: This recipe may be doubled to make extra sauce.

To assemble the burger: 
Place a patty on the bottom of the toasted sesame seed bun, top with slaw and serve with hoisin sauce on the side.

Just in time for summer: Among his vast experience, Chef Sean's expertise is at the grill. To request Chef Sean as your next culinary master, please contact Alter Ego Concierge at info@alteregoconcierge.com or call 312.802.2337.

1 comment:

  1. The only thing that would make this more amazing is if it had a scratch 'n sniff! I'm hosting a couple's shower for my best friend in August and will be in contact to hire Chef Sean! Can't wait to see (and eat!) the rest of the menu!

    ReplyDelete