Blue Ginger’s Bleu Burger and Bacon Bing…John Prescott’s The MetWest Scene

I admit to being something of a connoisseur of hamburgers.

My favorite is a kobe burger with gorgonzola, carmelized onions, and smoked bacon.

Blue Ginger Restaurant in Wellesley is known for its terrific fusion food.  But Frances Rivera of WHDH was able to get owner Ming Tsai to share his special recipe for Bleu Cheeseburger and Bacon Bing!

Columbus Day Weekend’s menu will be sure to include Ming’s Burger Bing at my house!

Blue Ginger
583 Washington Street
Wellesley, MA 02482
Telephone: 781-283-5790

*Don’t forget to click on the video link on The Dish!

Related Links

JOHN PRESCOTT

BostonKayakGuy

Top Real Estate Agent for more than 14 years, serving the real estate needs of  Wellesley, South Natick, Weston, Needham, Wayland, Newton, Framingham and other MetWest communities.  www.johnprescott.net

JOHN PRESCOTT

Vice President

Century 21 Commonwealth

508-523-9252

BostonKayakGuy…The MetWest Scene
7NEWS Print this recipe out and cut along the dotted lines to add this 3×5 recipe card to your personal collection.

*courtesy WHDH The Dish

The Dish (www.whdh.com)

The Dish: Blue Ginger — Bleu Cheeseburger and Bacon Bing

The Chef: Ming Tsai

The Restaurant: Blue Ginger

The Dish: Bleu Cheeseburger and Bacon Bing

INGREDIENTS

2 onions, caramelized, bowl
1 pound naturally fed ground beef, large bowl
3/4 cup bleu cheese, crumbled, bowl
8 slices crisp bacon, crumbled, bowl
1 recipe hot water dough, wrapped in plastic*

Iceberg lettuce leaves, on plate
Slices of tomatoes on plate
Pickles on plate
Kosher salt and freshly ground black pepper
Canola oil
Sweet Chili Dipping Sauce**In a bowl, combine caramelized onions, beef, cheese and bacon and season with salt and pepper. Cook a small amount to check flavor. To make the bings: divide the dough into 4 equal pieces and shape each into a rough ball. Flour a work surface, and roll the dough into 1/8-inch-thick rounds. Place about 1/2 cup of filling in center of dough, bring up the sides, and twist ends into a spiral to seal. Cut off extra dough, making sure that bings stay sealed. Slightly flatten the bings to make them hockey-puck shaped. Meanwhile, heat a large nonstick sauté pan (with a lid) over medium heat. Add oil and swirl to coat the pan. Add the bings, sealed end down, and cook until bottoms crisp and turn golden. Flip to sear other side. Add about 1/3 cup water and cover immediately. Allow bings to steam for about 4-6 minutes. Remove cover and allow to recrisp. Serve garnished with lettuce leaves, slices of tomato, pickles and sweet chili dipping sauce.

Hot Water Dough
2 cups (16 ounces) all purpose flour
8 ounces hot water
extra flour for bench flour, kneading, etc.

In a stand mixer fitted with dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky, if it is add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.

**Sweet Chili Dipping Sauce
This is a version of our sweet chile dipping sauce that’s really easy to make and delicious.

1 bottle sweet chile sauce (found in the Asian aisle of most grocery stores)
3 roasted red peppers, blackened skins and seeds & stems removed
2 tablespoons sambal
Kosher salt and freshly ground black pepper

Combine all in a blender and buzz smooth. Season with salt and pepper if necessary. Strain if desired or serve as is.

Recipes copyright 2008 Ming Tsai

Blue Ginger
583 Washington Street
Wellesley, MA 02482
Telephone: 781-283-5790

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