How To Make The Ainsworth’s Bourbon Burger — Recipe
If we had to choose just two things that make up the DNA of American cuisine, it would probably have to be Burgers and barbecue. They’re great on an individual basis, and even better when they join forces.
Of course, they also pair well with another American classic: bourbon. So when our friend Chef Stephen Yen from the Paige Hospitality Group (and, of course, previous Cattle Call fame) shared the recipe for The Ainsworth‘s bourbon barbecue Burger with us, you know we had to jump at the opportunity to share it with you.
And the timing couldn’t be better. As part of this year’s NYC Burger Week, you have the chance to learn how to make this delicious Burger, as well as a bourbon drink to go with it, by joining Schweid & Sons and Chef Stephen at The Ainsworth tomorrow, May 4, for the Bourbon and Burgers Dinner.
The Ainsworth’s Bourbon Burger
For the sauce:
- 2 cups Ketchup
- 1/4 cup Cider Vinegar
- 1/4 cup Rice Wine Vinegar
- 1/2 cup Bulleit Bourbon
- 1 tablespoon Sorghum Syrup
- 1 tablespoon Dark Brown Sugar
- 2 tablespoon Worcestershire Sauce
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Kosher Salt
- 1 tablespoon Black Pepper (Butcher Grind)
For the fried shallots:
- 1/2 cup Corn Starch
- 1 teaspoon Kosher Salt
1. Cook sauce for 20-30 minutes on medium heat. Reserve in refrigerator for later use.
2. Build out your Burger in the following order:
- Top bun (sesame brioche)
- Fried shallots (see above)
- Crispy bacon
- Crispy pancetta
- Bulleit Bourbon BBQ sauce (see above)
- Pepper Jack cheese
- Cheddar cheese
- Bottom bun
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.
Join us on May 4, 2016 at The Ainsworth to learn how to make a bourbon drink along with a bourbon glaze for your bourbon Burger with Chef Stephen Yen. You will also learn the secrets of posting food photos to Instagram with @cheatdayeats & @cy_eats.