About this recipe
Some say that Mongol horsemen invented the burger in the 1200s, when they stored raw meat under their saddles so they could enjoy the raw, tenderized post-ride patty after a long day of conquering; others point to a Danish immigrant named Louis Lassen in Connecticut around 1900, while still others say Otto Kuase in Hamburg, Germany, did the deed in 1891. Everyone agrees that the first per- son who dreamt up the unctuous treat is a certifiable genius and that it officially gained steam at the St. Louis World’s Fair in 1904, when multiple vendors served it. The press raved, and America never looked back. The Dirty Ninja is always made with pasture-raised, locally sourced, hormone- and antibiotic-free, primo Kilcoyne beef.
Instructions
Makes 6 servings
1 pound ground beef, formed into 6 small burger patties
Salt and pepper to taste
1 tablespoon vegetable oil
2 bunches baby bok choy, stems and leaves separated and chopped
3⁄4 cup shiitake mushrooms, stems removed and sliced 1⁄4 inch
2 cloves garlic, chopped
1⁄2 cup Asian vinaigrette (recipe follows) 1⁄2 cup Dijon mustard
Butter, to taste
6 slider rolls
1⁄4 cup chopped scallions
Toasted sesame seeds
Season both sides of burger patties and cook in frying pan or on griddle at me- dium-high heat for about 4 minutes on each side. While the beef is cooking, heat vegetable oil in a separate sauté pan at medium-high heat. Add bok choy stems and mushrooms to the oil and cook for about 4 minutes or until the mushrooms are golden brown and the bok choy has softened slightly. Reduce heat to medium low and add the bok choy leaves, garlic and 1⁄4 cup of the Asian vinaigrette and simmer for another 3–4 minutes or until the leaves have begun to wilt. Mix the remaining 1⁄4 cup of vinaigrette with the Dijon mustard and set aside. If desired, butter the slider rolls and grill on griddle until browned (about 2–3 minutes). Split the vegetable mix among the 6 rolls with a slotted spoon to drain excess liquid. Top the veggie mix with the burger patty and Asian mustard. Finish with a topping of scallions and toasted sesame seeds. Serve immediately.
ASIAN VINAIGRETTE
Makes 1⁄2 cup
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 teaspoon sriracha
1 teaspoon sesame oil
3 tablespoons vegetable oil
Mix all ingredients except oil, then slowly add oil. Shake or stir well before use.
