Name: Teriyaki Burger with Caesar Salad and Shoestring Potatoes
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 servings
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

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.

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Teriyaki Burger with Caesar Salad and Shoestring Potatoes

Ingredients

Burgers:

Salad:

Potatoes:

Directions

Salad:

Potatoes:

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