This week’s recipe comes from our sriracha-loving chef Asei! He says:
“I love to barbecue, and this is a good way to incorporate some tasty veggies in and on top of your burger. I would recommend using local grass-fed beef and organic pork for the best flavor, such as Thousand Hills beef and Lorentz pork, which can be found at any local co-op. Also, the beef could be substituted for free-range ground chicken from Larry Schultz, also found at most local co-ops.”
Asei’s No-Nonsense BBQ Burgers w/ Pickled Veggies and Sriracha Mayo
(Makes approximately eight 8-ounce burgers [big guys!])
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 cucumber, thinly sliced
2 cups white vineger
5 black pepper corns
2 tbsp. mustard seed
1 cup white sugar
1. Dissolve sugar in vinegar, add veggies and let sit covered in the fridge for 24 hours. If you like it spicy, add a jalapeño.
1 cup mayo
3 tbsp. sriracha
1 bunch cilantro, minced
1 tsp. lemon or lime zest
1 clove garlic, minced
2. Mix all ingredients and let sit for two hours in the fridge.
1 1/2 lbs. lean ground beef
1/2 lb. ground pork
1 onion, minced
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tbsp. salt
3 tbsp. pepper
4 cloves garlic, minced
1 bunch fresh parsley, minced
1 pickled jalapeño or pickled sweet pepper, minced
1/2 tsp. dry chipotle powder
3. Mix burger ingredients together. Shape into patties and cook on the grill at 155 degrees until medium done.
4. Assemble burger. Closed-faced: mayo on the bun, then burger, then pickled veggies. Open-faced: pickled veggies on the bun, then burger, then mayo, topped with some field greens for a gourmet presentation.
Open Arms Meets With Legislators To Advocate For Policy Changes
Open Arms has busy week at mn state capitol Advocating For Our ClientsOn Thursday, March 9, Open Arms CEO Leah Hebert Welles joined Trellis President/CEO Dawn Simonson and Lutheran Social Services AVP Roxanne Jenkins to testify in support of House File 2523 to support