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Friday, August 10, 2012

 
Weekend Recipe Favorites!
 

As summer slowly comes to an end, the Prabal Gurung office is trying to soak up every last bit of sunshine and free time as possible. And what better way is there than to enjoy a homemade meal with your friends. Introducing, the PG team’s weekend recipe favorites!
This weekend is going to be hot, so a mint-infused lunch is a great way to get that refreshing fill. Honey-chipotle glazed beef burgers with a mint and avocado sauce, accompanied by a tall glass of mint lemonade is definitely the way to go. With these two go-to recipes, you’ll have people lining for seconds, even thirds. . .

Mint lemonade
Ingredients:
• 2 cups sugar
• 6 cups water
• 2 cups fresh lemon juice
• ½ cup mint leaves
Directions:
To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup, or more to taste. Stir in mint leaves and refrigerate for one hour. Enjoy!

Honey-chipotle glazed beef burgers with mint-avocado sauce
Ingredients:
For the Patties:
• 1 1/2 pounds ground chuck
• 1 1/2 pounds ground sirloin
• 1 tablespoon Caribbean jerk seasoning
• 1/4 cup Zinfandel (recommended: Sutter Home)
• 2 teaspoons kosher salt
For the Avocado-Mint Sauce:
• 1 ripe avocado, peeled and pitted
• 2 tablespoons fresh lime juice
• 1 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 cup chopped fresh mint leaves
For the Honey-Chipotle Glaze:
• 3/4 cup Zinfandel (recommended: Sutter Home)
• 3/4 cup wine vinegar
• 1 cup honey
• 3 chipotle chiles in adobo sauce, finely minced
• 1 teaspoon kosher salt
• 3 tablespoons vegetable oil, for brushing on the grill rack
• 6 bakery sandwich rolls, split
• 6 red leaf lettuce leaves
• 2 ripe tomatoes, sliced
Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties:
Combine the chuck, sirloin, jerk seasoning, wine, and salt in a large bowl. Mix lightly and form into 6 patties. Refrigerate until ready to grill.
For the sauce:
Mash the avocado with the lime juice in a bowl. Stir in the mayonnaise and salt. Gently fold in the mint leaves. Cover and refrigerate until ready to serve.
For the glaze:
Combine the wine, vinegar, honey, chiles, and salt in a fire-proof saucepan. Place on the grill rack and cook, stirring often, until the mixture is reduced by half. When the grill is ready, brush the grill rack with the oil. Place the patties on the rack over direct heat. Cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. Brush some of the glaze on the cut sides of the rolls. Place the rolls, cut side down, on the rack and grill until lightly toasted. Remove the rolls and place on a serving plate. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a tomato slice. Add a patty, a dollop of the sauce, and a roll top.

 
 
 

 

 

 

 

 

 

 

 

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