How To Make The 8 Seconds Burger — Recipe

If you’ve ever watched a rodeo (or ridden a mechanical bull—or a real one) you know that thrilling feeling as the rider is pushed to the edge of his or her limits just before their tossed to the ground. That same sensation is replicated ten-fold by the 8 Seconds Burger from The Ainsworth. Featuring fiery shishito peppers and smoky barbecue sauce, this Burger will have you holding on tight until the whole meal is done. And if you can get through it all, you’ll be a true champion in the Burger arena.

We recently visited The Ainsworth and tried this wild ride ourselves, and boy is it a fun one! Check out the recipe below so you can make this delicious Burger at home.

8 Seconds Burger

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• CourseBurgers
• CuisineAmerican
• Keywordburger

8 Seconds Burger Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican Keywordburger

Ingredients

• 5.3 oz Schweid & Sons CAB Butcher's Blend
• 2 Fried Onion Rings
• 1/4 cup BBQ sauce
• 3 Shishito Peppers
• 2 slices cheddar cheese
• 1 Brioche Bun

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Cook your Burger to order (we recommend medium rare for a juicy bite).
2. 2. Add your Cheddar cheese just before the Burger is done cooking and allow to melt.
3. 3. Place Burger on bun and top with peppers, BBQ sauce, and onion rings.

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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.