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House-made Burger Accompaniments

Executive Chef Jan Birnbaum
Epic Roadhouse

INGREDIENTS [Anchovy Catsup]

[Yield 4 cups]

1 T medium olive oil

1/2 cup shallots, chopped

1/2 t garlic, chopped

1/2 cup honey

1/2 T brown sugar

1/2 cup red wine vinegar

1/2 cup chili sauce (canned tomato product)

1/2 cup canned plum tomatoes, blended

1/4 cup tomato paste

1/2 cup coarse grain mustard

2 T premium anchovies in oil, chopped

1/4 bunch Italian parsley, chopped


In a stainless steel pot cook the shallots and garlic in the oil until they are softened. Add the honey, sugar and vinegar and simmer until reduced by more than 50 percent. Add the chili sauce, blended plum tomatoes and tomato paste. Simmer until thick catsup-like consistency. Remove from heat; cool to chilled. Add chopped anchovies and chopped parsley.



2 qt yellow onions, sliced

4 qt Kirby cucumbers, sliced 1/4”

1/2 cup kosher Salt

1 qt cider vinegar

1 qt sugar

1 qt water

1 T celery seed

1 T ground turmeric

1 T ground ginger

2 T whole mustard seed

1 t  white pepper, ground


Bring all ingredients to a boil except the onions and sliced cucumber. Place the onions and cucumbers in a large flat container. Pour the hot liquid over the cucumbers and onions. Cool immediately, submerging the container 3/4 into ice water and stir the pickles every 5 minutes until cool. Refrigerate for 4-6 days. Store in closed containers in refrigerator for 2 weeks.

INGREDIENTS [Corn Chow Chow]

[Yield 1 quart]

3 cups corn kernels, freshly cut

1/2 cup mixed red, yellow and poblano peppers, small dice

1/3 cup red onion, small dice

3 T champagne vinegar

3 T olive oil

salt & pepper to taste


In an SS pot, bring the vinegar, oil and salt and pepper to a boil. Pour it hot over the rest of the ingredients and chill over ice at once.



64 oz ground beef

2 T Tabasco or your favorite hot sauce

1 T kosher salt

2 t ground pepper, freshly ground


I like American Style Kobe beef, and it is becoming very available. No matter what your beef choice is, I like a combination of brisket, short rib and sirloin ground equally together. It isn’t difficult to get the butcher to grind that mix for you. I suggest about 80-85 percent lean.

Mix the hot sauce into the ground meat. Form 8 – 8 oz. burgers. I like them not too flat. Season them, on the outside only with the salt and pepper. On the grill, sear them with the grill top down. Move them once to make hash marks on side one, each time closing the grill top. Cook on side one a total of about 5 minutes. 3-4 minutes for the first mark and 2 minutes for the second mark. Repeat on side 2, but for about 2 minutes on each mark. Remove the burgers from the grill onto a plate. Allow to rest away from the heat for about 5 minutes. This will produce an even, pink burger. Of course, if you like it cooked more, allow it about 3-4 more minutes on the grill for each temperature beyond medium rare you like.

INGREDIENTS [Hamburger Dough]

[Makes 8 burger buns ]

5 oz dough


1/2 cup water

1 oz fresh yeast

1/4 lb flour

2 cups water

1/2 oz fresh yeast

2 T salt

1 oz malt liquid – substitute molasses or corn syrup

1 1/2 oz soft butter

1 3/4 lb bread flour

METHOD [For the sponge]

Crumble yeast into small pieces. Make a slurry with the yeast and the water in a KitchenAid mixer. Now, whisk in the flour. Allow this to mature right in the bowl of the mixer for about 25 minutes.

METHOD [For the dough]

Mix the additional yeast crumbled with the flour in a separate mixing bowl. With the dough hook, add the water and the malt liquid into the KitchenAid mixer. While mixing on speed one, add the flour and yeast mixture slowly. As a dough begins to form, add the salt and continue adding flour until the dough finishes forming. Work the dough with the hook until the dough becomes a ball and the sides of the bowl come clean, about 3-5 minutes.

Remove the dough from the machine and knead by hand on a floured surface for 3-5 minutes until the dough becomes somewhat elastic. Do the window pane test. Place the dough into a floured bowl and cover with dry towel. Place in warm (80 degrees) and proof until doubled, about 1 hour. Punch down and roll into 5 oz. balls. Flatten with a rolling pin. Allow to rest for 15 minutes. Wash with egg wash and bake at 350 degrees until golden brown about 20-25 minutes.

INGREDIENTS Perfectly Easy Steak Fry Potatoes

4-5 medium to large Yukon Gold potatoes

3 whole heads garlic

3 T mild olive oil or vegetable oil

1 1/2 T kosher salt


Using the ball of your hand or a large knife, smash the whole heads of garlic, separating the cloves. Clean the excess peels from the garlic. Leave the attached skin on.

Cut the unpeeled potatoes into 6-8 thick wedges. Blanch in salted water for 8 minutes. Remove from pot and drain completely of all water. Meanwhile heat the oil in a pan in a 375 degree oven. Toss all of the ingredients in a bowl, coating the potatoes and garlic in oil and salt. Place the oiled potatoes and garlic into the hot pan. Turn the potatoes onto cut sides and place in oven to roast for 10- 15 minutes. Turn the potatoes and allow to bake until all sides are golden brown.

INGREDIENTS [Marinated Red Onions]

3 medium red onions

1/2 cup balsamic vinegar

1/2 cup red wine

2 T virgin olive oil

kosher salt to taste

freshly ground black pepper to taste


Cut onions into thick rings, about 3/4” thick. Keeping them intact, place the thick rings in the marinade and allow to marinate for at least 30 minutes. Overnight is not too long.

Place the rings on the grill to cook for 3 – 4 minutes on each side. Cool. When they are cool enough to handle, pull the rings apart.

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