Teriyaki Burger with Caesar Salad and Shoestring Potatoes |
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Prep Time: 40 Minutes Cook Time: 85 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Ingredients:
1 bottle mirin |
3 teaspoons fresh ginger, chopped, plus 1 tablespoon minced |
3 cups chicken stock |
2 tablespoons soy sauce |
1 (6-ounce) can pineapple juice |
2 pounds ground beef |
1 tablespoon minced garlic |
salt and pepper |
4 leaves red leaf lettuce |
4 tomato slices |
crusty sourdough bread, toasted |
1 clove garlic |
5 anchovy fillets |
1/2 cup parmesan, shredded |
1 tablespoon black pepper |
1/2 cup rice vinegar |
4 splashes hot pepper sauce |
1 egg yolk |
1 1/2 cups canola oil |
1 tablespoon sesame oil |
4 cups romaine lettuce, chopped |
3 large waxy potatoes, like yukon gold, washed |
canola oil, for deep-frying |
salt |
Directions:
1. Burgers:
2. Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
3. In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
4. Salad:
5. Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
6. *RAW EGG WARNING
7. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
8. Potatoes:
9. Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
10. Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.
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