How To Make The Mustache Ride — Recipe

You know your Burger is ready to party when it brings its own mustache. That’s exactly what you get with the Mustache Ride. Created by Chef Stephen Yen of The Ainsworth and Paige Hospitality Group, the Mustache Ride is the feature Burger for this year’s Movember/No Shave November celebration.

The backstory: A few weeks ago, Chef Yen told us about The Ainsworth’s Beards, Burgers & Booze event to support men’s health, and we said, how can we help? Now with some fresh Certified Angus Beef Butcher’s Blend courtesy of Schweid & Sons, Chef Yen has built one of his most spectacular Burgers to date. he shared the recipe with us so all you Burger lovers could make one at home. But we sincerely recommend joining us tomorrow night at The Ainsworth in Chelsea to taste this bad boy in person.

Click the banner below to buy your tickets for Beards, Burgers & Booze!

The Mustache Ride

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• CourseBurgers
• CuisineAmerican
• Keywordburger

Servings

1

Servings 1

The Mustache Ride Votes: 1 Rating: 1 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican Keywordburger Servings 1 Servings 1

Ingredients

• 6 oz Schweid & Sons CAB Butcher's Blend
• 1/4 cup Caramelized onions
• 1/4 cup Habanero Bacon Chili Jam
• 1 slice cheddar cheese
• Red Leaf Lettuce
• Brioche Bun

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Grill the Burger to order (medium rare is the way to go to bring out the most flavor and provide a juicy bite).
2. 2. Place cheddar cheese on Burger just before it's finished cooking to ensure a seductive melt.
3. 3. Place on bun in this order: red leaf lettuce, Burger, caramelized onions, habanero bacon chili jam.
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.