Local women's tailgate tips
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Giant Eagle Market District stores will present some tailgating cooking at noon Saturday with the stores' summer Best Burger Bash contest champs. Katie Whitlatch of Forest Hills will demonstrate her Black Truffle Lamb Burger in the Shadyside store and Candy Hutchins of Mt. Lebanon will demonstrate her Some Like It Hot ... and Cool Burger in the Bethel Park store. They'll each present original tailgating side dishes, too.
Also at 3 p.m. on Sept. 18 at Bethel Park, the "Seasonal Traditions" class will have a tailgating theme.
-- Bob Batz Jr.
- 1/2 cup jalapeno pepper, sliced
- 1/4 cup fresh ginger, peeled
- 3 garlic cloves, peeled
- 1 cup cilantro leaves and stems, roughly chopped
- 2 teaspoons kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon curry powder
- 2 tablespoons olive oil
- 2 pounds ground beef (chuck)
Cool Avocado Cilantro Sauce
- 1/2 cup sweet onion, chopped
- 1 fresh garlic clove, peeled
- 1 large avocado
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh cilantro leaves
Toppings
- 6 slices pepperjack cheese
- 1 sweet onion, cut into 6 slices
- 1 large tomato, cut into 6 slices
- 6 large green leaf lettuce leaves
- 6 sesame seed buns
- 1/4 cup olive oil
For the burgers
Chop all ingredients except beef in food processor until they form a coarse paste. Don't over-process. In a large bowl, combine paste and ground chuck, being careful not to over-handle. Divide meat into 6 portions and form into patties. Wrap each in foil and refrigerate. Cool.
For the sauce
Chop onion and garlic in processor. Add avocado, salt, pepper, mayonnaise and lemon juice; combine until smooth. Add cilantro, pulsing briefly. Place in plastic bowl, cover well and refrigerate.
Preheat grill to medium high. Split buns and lightly brush with olive oil. Brush grill with oil to prevent sticking. Remove foil and grill burgers for 5 minutes on one side, then 3 to 4 minutes on the other. During last few minutes, place buns on grill with oiled side down and toast lightly. Top each burger with cheese. To assemble, spread avocado sauce on toasted sides of buns, place lettuce on bottom, followed by burger, onion, tomato and top of bun.
-- Candy Hutchins
First Published September 10, 2009 12:00 am
