Road to Burger Bash NYCWFF

I'm very excited to announce that I have teamed up with Martins Famous Pastry to grill up almost 2000 burgers + sides for the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. My top-secret burger will be revealed on October 17th. My tasting panel, sworn to secrecy, had an opportunity for first bites on a new fun spin of America's favorite grilled meat sandwiched between a soft potato bun. Delighted to report that they ate every bite with smiles on their faces, giving big thumbs up all around!

Follow me on Facebook and Twitter for more on the Road to Burger Bash. 

Chef George Hirsch Secret Burger for 7th Annual Burger Bash Meanwhile, there's no need to wait until October 17th to light up the grill with one of my other winning burgers.

Chef George Hirsch Ultimate Turkey Burger

George’s Ultimate Turkey Burger

Recipe By Chef George Hirsch | Makes 6-8 burgers 

chefgeorgehirsch.com | George Hirsch Living it UP! cookbook

2 pounds lean ground turkey

1/4 cup finely chopped onion

2 Tablespoons bbq sauce

1/4 cup finely chopped mushrooms

2 jalapeño peppers, grilled for about 3 minutes, seeded and chopped

1 Tablespoon chopped fresh cilantro

Freshly ground black pepper to taste

Accompaniments: potato rolls, lettuce, sliced tomato and cranberry relish

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 2 hours. Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 4 inches from the heat source for 2 minutes per side, turning once. Lower the heat slightly and cook for another 7 or 8 minutes, or until done. 

Lamb, Greek Style

My art is a smoke-blackened empire" Athenaeus, Greek scholar c.200 A.D.

My travels to Greece have inspired this recipe. Usually the Greek custom is for a whole lamb to be prepared, but for ease of cooking I substituted a leg of lamb in lieu of the traditional whole lamb. Tried and true - this open fire spit recipe is always a crowd pleaser and is one of my most requested dishes. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. I know your guests will enjoy it as much as mine. Just use caution, your guests may get so into the mood, they will want to dance on tables and break plates. Opa!

Grilled Greek Leg of Lamb  
makes 10-12 servings | recipe by George Hirsch

From Gather ‘round the Grill cookbook 1995, by Chef George Hirsch with Marie Bianco & From George Hirsch Living it UP! TV series

5-6 pound boneless leg of lamb, split
2 cups fresh spinach, cleaned
2 Tablespoons fresh oregano, chopped
8 fresh mint leaves
1 head garlic, peeled
1/2 cup fresh lemon juice
1/4 cup balsamic vinegar
1 Tablespoon fresh ground black pepper
2 teaspoons sea salt

Place fresh spinach, garlic, oregano, mint leaves, and pepper in a food processor or blender. Blend until leaves are small, add lemon juice and vinegar. Blend one minute or just until all ingredients are well mixed.  Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 4 hours or up to 2 days ahead of cooking; turning lamb twice a day.

Pre heat grill to high.   

Remove lamb from marinade, dry the surface of the meat with paper towels, sprinkle with sea salt and secure with butcher twine on a metal spit. Place leg of lamb with spit on an indirect heat on a gas or charcoal grill for 30-40 minutes, until the entire surface is nicely brown.  Use caution when grilling to cook on an indirect heat to avoid flare ups.  

Place marinade in a large braising pan (as wide as lamb) and bring up to a rapid boil.  When meat is brown, place braising pan with reduce marinade on grill under meat to catch juices dripping from roast. Cover grill and lower temperature of grill to low. Brush lamb with drippings every 5-10 minutes. 

Cooking the lamb roast on a spit low and slow keeps the meat tender and juicy, as the moisture is not forced out of the roast. I cook my lamb well done; more in the style of a braised lamb dish for about 2 to 2 1/2 hours or until lamb is fork tender. However, if you prefer your lamb medium-rare, after browning roast cook about one hour on low temperature or until the internal temperature of the meat reaches 145 degrees. 

When meat is cooked remove to a serving platter, cover with foil and allow to rest for thirty minutes prior to removing from spit and carving.  While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized, pour juice over sliced lamb.

Serve with Greek Salad, warm pita bread and Tzatziki.

Lamb Shanks and Potatoes

Braising adapts so well to outdoor cooking, especially this time of year when you won't have to stand over the grill 'on watch' flipping the fish or steak at just the right moment. Braising on the grill allows you to kick back and walk away while a dish such as lamb shanks cook - low and slow. Just brown the lamb shanks on the grill, and continue with the recipe; cooking as directed in a heatproof casserole pot or finish braising the lamb shanks in a slow cooker. 

A trip to Ireland is not complete without at least visiting a local pub and hearing a tale or two, listening to local music, and of course the local cusine. In addition to famous irish breakfasts that are second to none the seafood of Bantry, or the lamb of Connemara with a natural thyme, sage and rosemary flavor.    

Noteworthy: Ireland's world famous Connemara Lamb

The Connemara region in Ireland is world renowned for its mystical beauty, rolling valleys, hills and lakes. This region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids in the growth of its many wild herbs, grasses, heathers and wild flowers all of which are part and parcel of the stable diet of Connemara Lamb. 

Lá Fhéile Pádraig, Gaelic for Saint Patrick's Day and in honor this month's celebration—Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Lamb Shanks and Potatoes

Recipe by George Hirsch | Makes four servings 

George Hirsch Living it UP! TV series  | chefgeorgehirsch.com 

4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes

Preheat large saucepan.

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer.  

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.  

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes.

Smashed Potatoes Recipe, CLICK HERE.

Slower The Better

Slow Cooker Italian Pot Roast
Recipe by Chef George Hirsch | Makes 8 servings

4 pounds chuck roast
1 onion, chopped
6 cloves garlic, peeled and chopped
3 carrots, chopped
1 stalk celery, chopped
2 cups San Marzano plum tomatoes, crushed with juice
6 ounce tomato Paste
2 Teaspoons each, basil, oregano, thyme
1/2 cup red wine
2 bay leaves
1 teaspoon sea salt
Fresh ground black pepper, to taste
3 potatoes, peeled and cubed

Pre heat a pan, add a little olive oil and sear meat on all side. If the slow cooker has a sear option use directions for browning.

Add all remaining ingredients to the slow cooker. 

Cover and cook on low setting for 8 to 10 hours. 

Serve with al dente Rigatoni Pasta. 

Short Ribs

Enjoy this hearty popular dish from this week's episode of George Hirsch Living it UP!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings | As seen on George Hirsch Living it UP! TV series 

4 pounds Beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth  

Coat beef ribs with flour, shaking off any excess.  

Pre heat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone.  

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.