8/23/2023 0 Comments Lazarus lynch cookbook![]() Lynch’s lean version works well as a sort of open-faced burger: Put it on a toasted bun with some sliced avocado, a squeeze of lemon and maybe some cayenne. “It’s definitely her classic recipe,” he says. Lynch grew up eating his Guyanese mother’s saltfish: salted, dried codfish that’s rehydrated and sautéed. Serve in lettuce wraps, complete with honey, sesame seeds and cabbage slaw, and garnish with mint for an extra burst of freshness. Roll the ground pork into 1-ounce balls and bake at 400 degrees for 20 to 25 minutes, until the internal temperature reaches 145 degrees. Healthy tip: If you’re looking to avoid carbs, this recipe also works great in meatball form. Serve on toasted, seeded buns top with cabbage slaw and a smear of mayo, if you like. Drizzle with honey (up to 1 tablespoon per burger) and sprinkle with sesame seeds. Grill until golden brown (4 to 5 minutes on each side). Divide into four balls and shape into patties. When finely ground, mix in 1 pound 80% lean ground pork, 1 tablespoon soy sauce, 2 teaspoons untoasted sesame oil, ¹/₂ teaspoon salt and ¹/₄ teaspoon red pepper flakes. Then, make the pork burgers: In a food processor, pulse together another ¹/₂ cup shredded napa cabbage, 2 tablespoons olive oil, 1 tablespoon grated fresh ginger, 2 scallions (roughly chopped), 1 small shallot (roughly chopped) and 2 garlic cloves (minced). Pour mixture over cabbage, toss to combine and set aside to marinate. Bring to a boil over medium-high heat and cook, stirring, for 2 minutes. In a small saucepan, combine ¹/₄ cup unseasoned rice vinegar, 2 teaspoons grated fresh ginger, 2 teaspoons sugar, ¹/₂ teaspoon kosher salt and ¹/₄ teaspoon crushed red pepper flakes. “I fell in love with the sauces that they lacquer on top of barbecued meats,” he says.įirst, make a cabbage slaw: Shred 2 cups napa cabbage into a large bowl. When he was 16, Lazarus spent several months in Beijing at an internship, and the flavors he encountered were life-changing, inspiring this savory-sweet pork dish. Serves 4 Sticky pork burgers with cabbage Annie Wermiel/NY Post Serve on toasted potato buns finish with cucumber yogurt sauce and toppings of your choice (Lynch likes avocado and microgreens). Grill over medium-high heat until dark brown (2 to 3 minutes on each side). Sprinkle the spice mix over the top of the burgers. Divide salmon mixture into 4 balls, then shape into patties. Place in a food processor and top with 2 tablespoons and 1 teaspoon canola oil. Stop when chunky.įinally, it’s patty time: Cut 1 pound skinless, boneless salmon fillet into 1-inch cubes. In a food processor, mix together ¹/₂ cup Greek yogurt, ¹/₃ small cucumber (diced), 2 tablespoons lemon juice and 1 teaspoon chopped fresh dill. “Not only is it light, it’s delicious.” He tops it with a virtuous, four-ingredient cucumber yogurt sauce.įirst, make the spice mix: In a small bowl, combine 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons coarsely chopped fresh thyme and ¹/₂ teaspoon cayenne pepper. This heart-healthy patty, which is made from fresh salmon and a little canola oil pulsed together in a food processor, is “a great summer burger,” says Lynch. Blackened salmon burger Annie Wermiel/NY Post Read on to steal Lynch’s secrets to tasty, beef-free patties - and clear space for them on the grill this Fourth of July. Ketchup? “It’s a lazy choice.” Some sliced tomatoes? “I try to stay away from watery toppings - they just break down the freshness of a burger.” He’d rather use salsa for a punchy hit of tomato flavor - or, better yet, a seasoned mayo or special sauce designed specifically to suit the patty, like the cucumber yogurt spread that tops his blackened salmon burger. For example, buns “must, must, must” be toasted, and lettuce carefully dried before joining the sandwich. His new cookbook features several alterna-patties, made with everything from salmon to pork to black-eyed peas to pulled short ribs. Perhaps controversially, Lynch doesn’t believe that burgers need to be made with ground beef to be delicious. Today, Lynch brings a casual vibrancy to his online cooking demos (his tagline: “Make it gravy!”) and new cookbook, “ Son of a Southern Chef: Cook With Soul” (Penguin). Before becoming the YouTube-famous chef he is today, the two-time “Chopped” winner grew up in Jamaica, Queens, where he bonded with his dad over the classic Southern fare served at the family’s soul food restaurant. The social media phenom, known online as Son of a Southern Chef, knows a thing or two about soul. “ just make my soul happy,” the 25-year-old tells The Post. Lazarus Lynch is passionate about burgers.
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