Recipe Share: Spicy Ginger-Scallion Burgers with Sesame Spinach

This week’s recipe is courtesy of Weber Grills

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INGREDIENTS

PATTIES

  • 12 ounces ground chuck (80% lean)
  • 12 ounces lean ground pork
  • ½ cup thinly sliced scallions (white and light green parts only)
  • 1 piece fresh ginger, about 2 inches long, peeled and grated
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons plus 1 teaspoon hot chili-garlic sauce, such as Sriracha, divided
  • 8 ounces fresh baby spinach
  • 1 tablespoon toasted sesame seeds
  • ½ cup ketchup
  • 4 sesame seed buns, split

INSTRUCTIONS

  1. Mix the patty ingredients, and then gently and briefly form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. In a large skillet over medium heat, warm the vegetable oil, sesame oil, and 1 teaspoon of the chili-garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds.
  4. Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.
  5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  6. Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.

Happy Cinco de Mayo – 5 Keys to Reaching Nacho Nirvana

 

The Five Keys To Reaching Nacho Nirvana

assembly

THE CHIP

The ideal specimen is medium-thick. Greasy, thin versions–like the ones some restaurants fry in-house–won’t hold up here. I’m into Tostitos Simply Natural chips.
THE CHEESE

Liquid cheese, the kind that comes in a side compartment at the concession stand, tastes like candle wax. Gruyere? Save it for grilled cheese. I go for a blend of sharp yellow cheddar and Monterey Jack; they melt well and aren’t overpowering.
THE MEAT

You want shredded or pulled meat for easy building and eating. Pork is my gold standard–it crisps up nicely but remains juicy under blasts of cheese-melting heat. Try carnitas, or buy pulled pork from a barbecue joint. Omitting the meat is fine, too; just don’t anger the nacho gods with tofu.
THE FIXINGS

As with any dish, balance is paramount. Meat and cheese beg for heat, freshness, and acidity. So I finish with radishes and cilantro and set out jalapeños, salsa, guacamole, and sour cream for garnishing.
THE STRATEGY

Nachos leave room for personal preferences (switch up the fixings, use a different chip), but proper assembly is nonnegotiable. Start with a baking sheet: You need surface area, plus it makes a statement to present a tray of nachos that generous. Spread out a layer of chips, followed by an even distribution of meat and beans, then lots–I mean lots–of cheese. Complete coverage guarantees you don’t commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake. Pour yourself a Margarita, let guests yank out a cheesy chipful, and watch them go nuts.

 

 

What are your favourite Nacho toppings? 

 

Recipe Share: Korean Rib Eye Steaks with Toasted Sesame Salt

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INGREDIENTS

  • 8 teaspoons sesame seeds, toasted, divided
  • ½ teaspoon kosher salt

MARINADE

  • ½ cup soy sauce
  • ½ cup sherry or sake
  • ¼ cup toasted sesame oil
  • ¼ cup granulated sugar
  • 6 scallions (white and light green parts only), roughly chopped
  • 2 tablespoons peeled, grated fresh ginger
  • 6 garlic cloves
  • 2 teaspoons hot pepper sauce

  • 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • 8 scallions

INSTRUCTIONS

  1. In a small bowl combine 4 teaspoons of the sesame seeds with the salt. Set aside
  2. In a food processor or blender combine the remaining 4 teaspoons sesame seeds with the marinade ingredients. Blend until almost smooth. Pour half of the marinade into a small saucepan and set aside. Place the steaks in a large resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a rimmed baking dish, and refrigerate for 2 to 4 hours, turning the bag occasionally and massaging the marinade into the steaks. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Remove the steaks from the bag and discard the marinade in the bag. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. During the last 2 minutes of grilling time, grill the scallions over direct heat, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes.
  5. While the steaks rest make the sauce. Place the small saucepan with the marinade over medium-high heat and bring to a boil. Boil until slightly thickened and reduced to about ½ cup, about 5 minutes, stirring frequently.
  6. Cut the steaks into thin slices. Drizzle with the reduced marinade and sprinkle with sesame salt. Serve warm with grilled scallions.