How To Make The Heirloom Hillary Burger — Recipe

Two weeks ago, the third and final debate between presidential hopefuls Donald Trump and Secretary of State Hillary Clinton aired to a captivated audience at The Ainsworth Midtown. But the crowd may have been more captivated by the Burgers being served than the actual debate. Chef Stephen Yen prepared six candidate-themed Burgers to celebrate the night, and the top two ordered Burgers won spots on The Ainsworth menu.

One of those Burgers, inspired by Secretary Clinton, was The Heirloom Hillary. Topped with heirloom tomatoes and fresh Burrata cheese, this Burger was the most-ordered Burger of the night and a huge crowd pleasure. Chef Yen shared the recipe with us so you could make this presidential Burger at home!

The Heirloom Hillary

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• CourseBurgers
• CuisineAmerican, Italian
• Keywordburger

The Heirloom Hillary Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican, Italian Keywordburger

Ingredients

• 1 6 oz Schweid & Sons C.A.B. Butcher's Blend Burger
• 1 Heirloom Tomato (sliced)
• basil leaves (garnish)
• 1 tsp Balsamic Reduction
• 1 tsp Extra Virgin Olive Oil
• Smoked Maldon Sea Salt (to taste)
• 1 Sesame Brioche Bun
• Burrata Cheese

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Cook your Burger to order (medium rare is the way to go to bring out the most flavor and provide a juicy bite).
2. 2. Place Burger on Brioche Bun and top with Basil Leaves, sliced Heirloom Tomato, and Burrata Cheese.
3. 3. Drizzle Balsamic Reduction and Extra Virgin Olive Oil. Add Smoked Maldon Sea Salt to taste.
4. 4. Enjoy!

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About Chef Stephen Yen

Stephen Yen was born in Flushing Meadows, Queens, and raised on Long Island in a small town called Cold Spring Harbor. Both of his parents were born and raised in India; this has had a major impact on the style of cuisines he has been exposed to. Growing up in an Italian community on Long Island also had a major impact on his palate. Having the opportunity to travel to influential places such as India, China, Dubai, Malaysia, Thailand, Spain, Italy, Greece, Tahiti, Mexico has been a great asset in his culinary arsenal.

Stephen is an alumnus of the French Culinary Institute (International Culinary Center) in New York City. After graduating, he had the pleasure of opening Fatty ‘Cue in Williamsburg, Brooklyn. He then moved on to work along side Eddie Huang, popular for his food-driven political antics. Stephen then started his training at Iron Chef Morimoto’s restaurant in the meatpacking district.

Stephen has been the Corporate Executive Chef for Paige Hospitality Group (The Chester, The Ainsworth, Ainsworth Park, Ainsworth Midtown, Ainsworth Hoboken, Ainsworth Las Vegas, South Hampton Social Club, 121 Fulton) for the past four years. He is the creative force as well as the Kitchen manager for all the properties. His style of cuisine is global, everything from traditional French to modern American.