Chef Isaac Toups from Toups’ Meatery and Top Chef will be doing cooking demonstrations Friday through Sunday from 1pm – 2pm at the Walmart Stage (at the Convention Center) at Essence Fest.
Essence Festival
- Friday, July 1, 2016 – Sunday, July 3, 2016
- Convention Center and Superdome
- Chef Isaac Toups will be at the Convention Center location.
- http://www.essence.com/festival#&panel1-1
Toups’ Meatery
- 845 N. Carrollton Ave., New Orleans, LA
- 504-252-4999
- Hours
- Lunch: Tues-Sat: 11-2:30
- Dinner: Tues-Thurs 5-10, Fri & Sat Till 11
- http://toupsmeatery.com/
________________________________________________________________________________________________________________________________________________
Isaac’s Complete Burger Recipe for One Dozen 8 oz Patties
Ingredients for Patties:
- 5 1/4 lbs ground beef
Instructions:
Separate into 8 oz portions, form into approximate 5 inch patties. Make sure to make a thumbprint in the middle of patty to insure even cooking. Chill for at least thirty minutes.
Ingredients for Burger seasoning blend:
- 6 Tbs. ground arbol chili
- 6 Tbs. aleppo pepper
- 6 Tbs. fresh ground black pepper
Instructions:
You need approximately 1 1/2 Tbs. of seasoning per patty. You want to make a good crust on burger.
Creole aioli recipe
- equal parts mayo and creole mustard. Homemade is preferred but store bought is fine.
Squash pickles recipe
Ingredients:
- 1 qt mixed yellow and green summer squash, sliced thin like 1/8 inch
- 1 1/4 Cup cider vinegar
- 1 Cup water
- 1/3 Cup sugar
- 1 tsp salt
- 2 tsp turmeric
- 1 tsp curry
- 1 tsp chili flake
Instructions:
Bring liquids and seasoning to boil making sure salt and sugar is dissolved. In 1 qt. mason jar or food safe Tupperware pour hot pickling liquid over squash. Cool to room temp an refrigerate. Pickle is ready when cold but better after 24 hours.
Shelf life, 2 weeks.
Buns
We prefer potato or brioche buns, this is a juicy burger. Halved and toasted till golden brown
Cheese
12 ozs of aged Cheddar
Bacon
12 slices of crispy smoked bacon, halved
Preparing patties
Generously season patties with kosher salt and form a good crust on each. Salt the patty before adding the seasoning blend. This is important. In a cast iron or french steel skillet, get grape seed oil on high heat until just starting to smoke. Sear burgers for two minutes on each side or longer keeping in mind 120 is rare and 130 is medium. I suggest 130. Transfer to wire rack to rest for one minute while burgers are resting assemble buns with generous dollop of aioli on each side.
Assemble as directed:
Bottom bun with aioli, patty, cheddar, bacon, pickles, sauced top bun. Serve.