Jean-Georges's Grilled Burgers with Asian Pickles

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Recipe by Jean-Georges Vongerichten

At J&G Grill at Park City's new St. Regis Deer Crest Resort, superchef Jean-Georges Vongerichten gives his phenomenal burgers fun Asian touches, like a Russian dressing flavored with miso and the zippy hot sauce Sriracha, and crunchy pickles made with a rice-vinegar brine.

Pairing Suggestion Deer Crest wine director Paul Fried likes to pair this burger with a rich, cherry-inflected Syrah from Chile or the robust, malt-rich Squatters Hop Rising Double IPA from Salt Lake City.

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  • 4

Ingredients

  • PICKLES
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 Thai green chile, halved lengthwise
  • 1 1/2 tablespoons fresh lime juice
  • 1 small seedless cucumber, peeled and sliced crosswise 1/4 inch thick (1 cup)
  • RUSSIAN DRESSING
  • 1/2 cup ketchup
  • 1/3 cup mayonnaise
  • 2 1/2 tablespoons finely chopped cornichons
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon red wine vinegar
  • 1 tablespoon white miso paste
  • 1 teaspoon Sriracha chile sauce
  • Salt
  • BURGERS
  • 2 pounds ground beef chuck, formed into four 1 1/2-inch-thick patties
  • Salt and freshly ground black pepper
  • 4 kaiser rolls, toasted
  • 4 large Boston lettuce leaves
  • 4 slices of beefsteak tomato

Preparation

Step 1

MAKE THE PICKLES In a saucepan, bring the vinegar, sugar, salt and chile to a boil. Remove from the heat and let cool. Add the lime juice and pour the brine over the cucumber slices. Press the cucumber slices down into the liquid with a small plate and place a can on the plate; let stand at room temperature for 4 hours.
MAKE THE RUSSIAN DRESSING In a bowl, combine the ketchup with the mayonnaise, cornichons, shallots, vinegar, miso and Sriracha and season with salt.
MAKE THE BURGERS Light a grill. Season the patties with salt and black pepper and grill over high heat, turning once, until the burgers are charred outside and medium-rare within, about 6 minutes.
Spread the Russian dressing on the rolls and cover with the lettuce and tomatoes. Top with the burgers and pickles; serve.

MAKE AHEAD
The drained pickles can be refrigerated for up to 5 days. The dressing can be refrigerated for up to 1 week.

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