One of our favorite local chefs, George Hirsch, who we spent some time in the kitchen with this summer, recently took part in the NYCWFF 7th annual Burger Bash hosted by Rachel Ray. And how does George make his burger local in the Big Apple? He brings the farm with him by buying all his produce at Sep’s farm stand in East Marion and serving chips made from Sidor’s potatoes.
Here’s the details of the burger: a grilled slider served on a potato roll, with a base of pickled bourbon peppers, an Italian style sweet sloppy Joe sauce, topped with crisp sriracha slaw made from Sep’s Farm fresh veggies, served with George’s garlic kettle chips: Sidor’s potatoes, kettle cooked with his signature herb and spice seasoning with a smoky garlic kick. The full recipe is here.
Grilling a tasty burger from the bun up takes time and the freshest farm picked ingredients. For George’s sloppy Giuseppe, the peppers were farm picked and pickled the same day by chef George & Team, two months ahead of adding to the burger. A colorful mix of vine ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, a proprietary blend of chopped brisket and sweet sausage. As a side, George blended and tested while whiling tasters— tasted several versions of his signature seasoning to toss on Sidor Farm’s North Fork Chips. And of course he took a bit of the farm with him for the display!