Summer burger tips with the Bristol Bar and Grille - wave3.com-Louisville News, Weather & Sports

Summer burger tips with the Bristol Bar and Grille

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LOUISVILLE (WAVE) - Chef Bill Lynch from the Bristol Bar and Grille joined the WAVE 3 Sunrise team to show how you can add some exotic flavor to your backyard burgers.

The Bristol's Bahn Mi Burger- with Asian slaw and green curry mayo

  •  4 beef or mushroom burgers
  • 4 crusty hamburger buns
  • 1 batch of Asian Slaw
  • 1 batch of Green Curry Mayo

Season your patties with plenty of salt and pepper and grill your burgers to your favored degree of doneness 

 

Asian Slaw

  • ½ red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cucumber, peeled, seeded and thinly sliced
  • 5 basil leaves, rolled up and thinly sliced
  • 2 radishes, thinly sliced
  • 1 carrot, shredded
  • 1 lime, juiced
  • ½ cup canola oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon chopped garlic

Whisk the soy sauce, garlic, chili sauce and lime juice together, then slowly whisk in the oil.  Place the vegetables in a large bowl and toss with the soy chili dressing.

 

Green Curry Mayo

  • 2 cups prepared mayonnaise
  • 1 bunch cilantro
  • 10 basil leaves
  • 15 mint leaves
  • 2 tablespoons chopped ginger
  • 1 teaspoon chopped garlic
  • 1 lime, juiced and zested
  • 2 Thai chilies or other hot pepper, chopped (or to taste)
  • 1 teaspoon fish sauce, or soy sauce
  • 1 stalk lemongrass
  • 2 shallots, rough chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper to taste

Place everything but the mayonnaise in a food processor and pulse until a smooth paste is formed.  Congratulations you now have green curry paste, your weeknight stir fry will never be the same again! Remove half the paste and save for another time, and then add the mayo, pulse to combine.  Place in a storage container until needed.  It will keep for over two weeks in the fridge. 

 

The Bristol's Breakfast Burger

  •  4 beef or mushroom patties
  • 4 English Muffins
  • 4 Slices Havarti cheese
  • 4 strips of Stone Cross Farms bacon, cooked
  • 4 eggs, local farm fresh is best
  • 2 cups fresh baby spinach
  • Shoe string fried potatoes, for garnish
  • 1 Béarnaise Mayo Sauce

Grill your burgers to your desired degree of doneness.  While the burgers cook, toast your English muffins, and wilt your spinach in a hot pan along with a little bit of oil, salt and pepper.  Spread some mayo on the bottom of the muffins and top with spinach.  When the burgers are nearly done, top with cheese and bacon, and begin cooking your eggs in a nonstick skillet to sunny side up consistency. Place one piece of bacon on each burger followed by the fried potatoes and then the egg.  Serve at once along with a knife and fork or plenty of napkins. 

 

Béarnaise Mayo

  • 1 cup of white wine
  • 1 shallot, finely chopped
  • 1 teaspoon chopped garlic
  • 2 sprigs fresh tarragon
  • ¼ cup cider vinegar
  • 4 egg yolks
  • 2 ½ cups canola oil
  • Salt and pepper to taste

In a small sauce pan, cook the shallot, garlic and half the tarragon with the vinegar and wine until you have a scant 3 tablespoons and allow to cool to room temperature. Place the mixture in the bowl of a food processor and pulse to combine.  Slowly add the canola oil until a smooth mayonnaise is formed. 

If you don't want to make your own, the Bristol Bar and Grille features Monday night local burger specials with locally grown ingredients at 300 North Hurstbourne Parkway.

Copyright WAVE 3 News 2012.  All rights reserved.