In a few days at the beginning of the merry month of May the country celebrates National Burger Month. It seems like there is now a day or a month for everything. Anyhow if you’re heading to New York or are bi-coastal you might want to drop by Michael Jordan’s The Steak House N.Y.C. in Grand Central. To celebrate the carnivore’s delight executive Chef Cenobio Canalizo is creating a twist on the classic American hamburger with a Blend Brisket and Dry-Aged Short Rib Burger. Inspired by his childhood in Mexico, Chef Canalizo’s the patty will feature pablano peppers and Oaxaca cheese with a side of plantain chips, and cost $23. For those who want to recreate the burger at home, Chef’s shared his step-by-step recipe at the end of this article.
The restaurant’s bar is also offering a Happy Hour, from 3 p.m. to 6 p.m. on weekdays during the summer when you can get $5 bottled beer with complimentary pigs in a blanket appetizer. The beer selection ranges from local New York State brews such as Ommegang Rare Vos Amber Ale to the classics such as Blue Point Toasted Lager, Sam Smith Nut Brown Ale and Goose Island IPA. Michael Jordan’s The Steak House N.Y.C., designed by David Rockwell, reflects the age of glamorous train travel with a dining room that stretches across the north balcony and overlooks the stunning Beaux-Arts main concourse with its famous clock. dishes.
Okay so feel like cooking? Here’s how to prepare the Signature Blend Brisket and Short Rib Burger. What you need:
- A Pound of ground short rib
- A pound of ground brisket
- ½ tsp smoked paprika
- 2 tbsp. BBQ Sauce
- Kosher salt
- Black pepper
Step #1: Prepare your grill to cook at direct heat of 450 to 550 F. You’ll be grilling at high heat right above the coals or gas burner.
Step #2: Mix ground short rib and ground brisket and form into 1 ½ inch thick patties (Any thinner and it will fall apart or dry out during grilling.)
Step #3: Sprinkle a bit of kosher salt and black pepper on both sides on your burger before placing them on the grill.
Step #4: Place your burger on the grill directly above the heat source and grill for 4 minutes each side (for a rare burger), giving the meat time to caramelize.
Step #5: Turn burger then add the poblano peppers and cheese on top of the burger for a minute or two for cheese to melt. Remove burger from heat and let them rest for five minutes. Serve with your favorite starch or vegetable.
Top with eight ounces Oaxaca cheese, shredded by hand, 2 pc Poblano Peppers, one white onion sliced (carmelize the onions in a hot saute pan with a tbsp of oil and grill the peppers on both sides for 3 minutes. Remove the skin and the seeds, then slice the pepper and mix with onions).