Mott St. burger

 Weigel Production Corp.

Ingredients:

Dill Pickles (5 slices) & Pickle Spear
Pickled Jalapeno (5 slices)
Hoisin Aioli (2 Tablespoons)
American Cheese (x2 slices)
Brioche Bun (Hybrid)
Burger Patties x2 (4 ounces each, 80/20 beef)
Sweet Potato Frizzles (1 Handful)
Diced Onions (¾ Cup)
Miso Butter (1 cup)

Directions:

1. Place Cast Iron pan on high heat, add 1 Tablespoon of cooking oil
2. In a separate small pot combine miso butter and onions and heat until warm
3. When pan is smoking add burger patties, cook for about 1 minute on one side
4. Season patty lightly with salt
5. Flip the burger patty and add a slice of american cheese to each patty, cook for about 1
minutes until juices from the patties run clear and cheese is melted
6. On a separate plate place toasted burger buns, separating the top and bottom, and
placing them so that the top bun is facing down.
7. Spread a tablespoon of Hoisin Aioli on the flat side of each bun.
8. Pull the burger patties from heat, stacked together, onto a plate, place the patties directly
onto the bottom of a burger bun
9. Top the patties with a tablespoon of miso butter onions
10. Top the patties with Pickled jalapenos and pickles
11. Top the burger with Sweet Potato Frizzles
12. Place top bun on burger, and serve with a pickle spear

Kohlrabi salad

 Weigel Production Corp.

Ingredients:

Mint (4 ea, leaves, torn)
Basil (4 ea, leaves, torn)
Chili Flakes (¼ Teaspoon)
Toasted Peanuts (1 Tablespoon
Kohlrabi (julienne) 2 Cups
Nuoc Cham (1 Cup)
Orange Supremes (x6 pieces)
Pickled Shallots ( 6 slices)
Candied Shrimp (1 tablespoon)
Poached Chicken (2 ounces)

Directions:

1. Place toasted peanuts, mint, chili, and basil into a mortar and pestle, and mashed them
together to form a rough paste
2. Add the kohlrabi and give it a light mashing, just a couple or 3 poundings, you don’t want to
break the kohlrabi up
3. Transfer the ingredients to a mixing bowl, and add the Nuoc Cham
4. Add the orange supremes, pickled shallots, shrimp, and chicken, and gently toss
5. Serve

Hoisin aioli (for burger)

 Weigel Production Corp.

Ingredients:

Mayonnaise (3 Tablespoons)
Hoisin (1 Tablespoon)

Directions: 

1. In a small bowl combine the ingredients, and mix until
homogenous

Sweet potato frizzles (for burger)

 Weigel Production Corp.

Ingredients:

Sweet Potato - 1 ea (large)

Special tools:

Deep fryer

Directions:

1. Peel Sweet Potato
2. Julienne sweet potato in thin strips, or use a spiralizer, cutting
sweet potato into thin shoe strings
3. Set deep fryer to 300 F, when its at temperature place sweet
potato strings in the fryer
4. Cook for 5-10 mins, checking on the sweet potatoes, you’ll know
when they are ready when the steam dissipates and the potato
shoe strings are getting stiffer and turning darker in color, but are
still orange and not brown.
5. Place the sweet potatoes on a cooling rack or pan lined with
paper towels, lightly season the sweet potatoes with salt while
they are still warm.

Miso butter (for burger)

Ingredients:

Butter (1 Stick)
White Miso (2 tsp)
Water (2 Ounces)

Directions:

1. Place butter in a small saucepan or pot
2. Melt butter over medium-low heat
3. Once mutter is melted whisk in 2 ounces of White Miso until homogenous
4. Add 2 ounces of water and whisk until butter is uniform

Pickled shallots (for salad)

Ingredients:

Shallot (6 ea)
Red Wine Vinegar (6 ounces)
Thyme (2 sprigs)

Directions:

1. Peel shallots and then slice thinly. About ⅛ of an inch, a little thicker than paper thin
2. Place shallots in a small 8 ounce glass jar
3. Add thyme sprigs and cover with red wine vinegar, cover, and store in a refrigerator over
night
4. Pickled shallots will be ready and can store for up to a month

Candied shrimp (for salad)

Ingredients:

Dried Korean Barley Shrimp (100g)
Honey (1 Tablespoon)
Gochhu Jahng (1 Tablespoon)
Cooking Oil (2 Tablespoon)

Directions:

1. In a large saute pan add a tablespoon of cooking oil, and bring pan to
medium high heat
2. Place the dried shrimp in the pan, toss the shrimp so that they are
uniformly coated with oil
3. Toast the shrimp in the pain for about 1-2 minutes
4. Add the gochu jahng and honey and mix well until uniformly coated
5. Toast for about 1-2 minutes, lower the heat if the shrimp starts
burning, pull the shrimp and allow them rest on the a metal pan or
ceramic plate.

Nuoc Cham (for salad)

Ingredients:

Sugar (3 Tablespoons)
Water (5 fl oz)
Lime Juice (2 ea)
Fish Sauce (2 1/2 Tablespoons)
Garlic Clove (1 ea, thinly sliced)
Serrano Chili (1 ea, thinly sliced)

Directions:

1. Dissolve sugar in lime juice, water, and fish sauce.
2. Add garlic cloves and chiles.
3. Adjust with more fish sauce, sugar, lime juice, and water as needed.

Orange supremes (for salad)

Ingredients:

Orange (1 whole)

Directions:

1. Take Orange and peel the outside layer with a knife removing the peel and the white membrane
2. Segment the orange removing the white membrane
3. Orange supremes are complete when you have orange segments with all the
white membrane removed