Geoffrey Zakarian’s Burger and Gingered Cole Slaw

Geoffrey shares his secret to the perfect burger…

• 4 8oz. organic prime ground chuck beef patties; 35% fat content / ground through a large die
• 4 Wolfermann’s English muffins
• 1 teaspoon chopped parsley
• 1 teaspoon salted butter
• Salt and black freshly ground pepper
• 4 slices of beefsteak tomato
• ½ large head of Savoy cabbage (cut thick / chiffonnade)
• 1 medium carrot, peeled and cut very fine julienne (2 inch length)
• 1 ½ teaspoon finely minced young ginger
• 1 ½ teaspoon finely minced garlic
• 1 teaspoon Hellman’s Mayonnaise
• 1 ½ teaspoon yellow raisins (lightly browned in little butter)
• 1 teaspoon sherry vinegar
• Salt, sugar, pepper to taste
• 1 tablespoon of yogurt

For the burger:

Season generously the hamburgers on both sides with salt and freshly ground pepper. On a hot seasoned grill, grill the burgers charring well on both sides to desired doneness. Just before the burgers are at the desired temperature, remove them to a rack to rest and divide the butter evenly on top of each burger. Sprinkle a little chopped parsley on top.  Rest for five minutes. Return to grill to heat before serving. While the burgers are resting, grill each of the English muffins and toast them well.

 

For the gingered coleslaw:

Combine all ingredients except for the raisins. Season to taste with salt, sugar and pepper. In sauté pan over medium heat, lightly brown the raisins in a little bit of browned butter. Add warm raisins to the coleslaw. Check the seasoning. Refrigerate for later use.