TERIYAKI BURGER WITH CAESAR SALAD AND SHOESTRING POTATOES

Teriyaki Burger with Caesar Salad and Shoestring Potatoes image

Provided by Ming Tsai

Time 2h5m

Yield 4 servings

Number Of Ingredients 24

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Ingredients

1 bottle mirin
3 teaspoons fresh ginger, chopped, plus 1 tablespoon minced
3 cups chicken stock
2 tablespoons soy sauce
1 (6-ounce) can pineapple juice
2 pounds ground beef
1 tablespoon minced garlic
Salt and pepper
4 leaves red leaf lettuce
4 tomato slices
Crusty sourdough bread, toasted
1 clove garlic
5 anchovy fillets
1/2 cup Parmesan, shredded
1 tablespoon black pepper
1/2 cup rice vinegar
4 splashes hot pepper sauce
1 egg yolk
1 1/2 cups canola oil
1 tablespoon sesame oil
4 cups Romaine lettuce, chopped
3 large waxy potatoes, like Yukon gold, washed
Canola oil, for deep-frying
Salt

Steps:

Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool.
In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved.
Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use.
Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt.
Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad.