Astoria Café & Market’s Chef, Cory Kobrinski, and Market Manager, Tom Leguard, join Alexa & Michael in the kitchen to talk about how they are helping put Cleveland back on the map with the Blender Burger Project!
For More Information:
Vote for your favorite Blended Burger Now through July 31st at JamesBeard.org/BlendedBurgerProject/Vote
ASTORIA’S BLENDED BURGER RECIPE:
- 4.5 ounces Ground Lamb
- 3.75 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
- 10 ounces bone-in oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 3.75 ounces of combined meat and fat)
- 4oz Crimini Mushrooms washed and fine diced
DIRECTIONS:
Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
Combine meat and mushrooms in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.
Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.
Combine meat and mushrooms in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.