Teriyaki Burger with Caesar Salad and Shoestring Potatoes
- 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
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.
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.Salad:
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.
*RAW EGG WARNING
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.Potatoes:
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.
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.
Copyright 2000, Ming Tsai and Amy Trujillo. All Rights Reserved