My oh my does it feel good to be collaborating with the one and only Chef Marcela, again! For those of you that just started following her I am Vivi, MV’s former assistant. For those who have been there since forever, hola! Feels good to be “back”. As you may already know, my former boss lady is busy nurturing her newborn, Anna Carina, so she asked me to share with you the beauty of this burger created my new boss man Geoffrey Zakarian.
I worked for Marcela for 6 years and decided to move to New York at the beginning of this year. I landed a job with Zakarian Hospitality, so here I am sitting on my couch, with my laptop and a glass of wine in the heart of Soho writing about this burger. I can tell you for certain that one of the things Marcela and I have in common is our love for a good burger. This is a fancy burger with umami in every bite. So many textures, so many flavors. The bun is toasted to perfection, the patty is so fatty it tastes almost sweet, the crisp house made pickle is addicting, and that mayo-based sauce is simply spectacular. When I tried the burger for the first time at GZ’s Georgie in The Montage in Beverly Hills, I thought there was no way this sauce could be better. Well guess what…Chef Marcela spiced it up with some chiles of course and literally it is the most decadent burger you’ll ever have. I must say, that the heat of those jalapeños are warming me up in the cold city and making me miss home. So you have two options, swing by any of Geoffrey Zakarian’s restaurants (Georgie in Cali, The Lambs Club and The National in the East coast) for an ultimate dining experience sans the chiles or make it yourself by following this recipe. Either or, I promise you won’t regret it. Two chefs I respect and admire, nail it in the kitchen once again!
Happy hamburguesas everyone!
The Georgie Burger a la De La Luz
Ingredients
- 3/4 cup Hellman’s mayonnaise
- 1/3 cup ketchup
- 2 tablespoons chipotle adobo sauce
- 1 tablespoon diced pickled jalapeños
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped shallots
- 1 tablespoon parsley
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 shallot thinly sliced
- Canola oil, for frying
- 1 8-oz burger patty
- 2 tsp butter, room temperature
- 1 brioche bun
- 1 slice sharp cheddar
- Bib lettuce
- Avocado slices
- Pickled jalapeño, whole
Directions
Combine mayonnaise, ketchup, chipotle, jalapeños, horseradish, shallots and parsley and blend. Season with salt and pepper and set aside.
In a small pot combine shallots and oil, just enough to cover the shallots. Cook over medium heat stirring frequently to ensure no sticking and even cooking. Once shallots are golden and almost crispy use a slotted spoon and remove the shallots from oil. Place on a plate with paper towels to drain any excess oil.
Heat a cast iron pan over high flame. Add the oil and once smoking sear the burger on both sides until heavily caramelized. Cook burger to desired temperature and top with cheese when the burger is resting for 5 minutes. Wipe pan clean of the oil. Spread butter on the bun, and toast the bun in the same pan. Spread the sauce on both sides of the bun and add crispy shallots and avocado. Top the bun halves with lettuce. Place burger patty with cheese and then top it of with the top bun. Grab a bite of the burger and eat with a pickled jalapeño on the side.