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Home Cooking

Burger Shack's Ultimate Bikini Burger

Mlchur | Jul 28, 201606:43 PM

Not too long ago, I took a weekend vacation to Maui. My main goal that weekend was to do as little as possible. I wanted to forget all about work, due dates for articles, culinary projects, and cookbooks that have remained half-written for longer than I would have liked. It was a weekend dedicated exclusively to drinking Mai Tai’s and eating one too many malasadas. So I booked myself a room at the Ritz Carlton Kapalua, and traded in my chef’s coat for a swimsuit. Unfortunately, as the saying goes, the best laid plans of mice and men often go awry. In my case, that meant my stomach took charge, and once again, food trumped beach time as my priority.

My shift back into work mode was due to an unassuming, albeit charming shack, nestled between a cluster of palm trees on the beach. I might have walked right past Burger Shack, but luckily, I have a nose like a bloodhound. One whiff of their fried Maui onion rings, and freshly caught Mahi-Mahi burger was all it took to reel me in. Two burgers, and two milk shakes later (Hey, don’t judge!), I was in culinary heaven. I managed to strike up a conversation with April, Burger Shack’s chef. We bonded a bit over both being female chefs with a love of Nutter Butter cookies. Did I mention that she puts the cookies into one of her milkshakes? Now you understand why I couldn’t resist ordering two!

Everything at Burger Shack, from the condiments, to the pickles and buns, are made in-house using primarily locally sourced ingredients. The menu is minimal. There are only 5 burgers to choose from: fish, beef, pork, chicken, and vegetarian. Each burger is absolute perfection. I know sometimes chefs can be a bit territorial with their recipes, especially when they’re this good. But I asked April if she would be willing to share one of her recipes with me. She gladly said yes. So just in time for all of those summer bar-be-que’s that you have lined up, here is April’s recipe for the Bikini Burger. If you want the milkshake with it, you’ll just have to go to Maui.

Burger Shack Bikini Burger Patty

Makes 6 servings (6 ½ ounces per patty)

½ cup olive oil
12 ounces yellow onion, small dice
1 ¼ pound cooked red beets, peeled small dice
1 ½ ounces garlic, minced
3 cups cooked black beans
10 ounces Japanese panko bread crumbs
6 ounces all-purpose flour
½ ounce parsley Italian, chopped
1 ounce cilantro, chopped
1 ¼ pound Sweet potato, cooked
12 ounces cheddar cheese, shredded
1 lemon, juiced
1/2 ounce mushroom powder

Sauté the onion, garlic, and beets in the oil until soft. Chill and set aside. Crush the black beans in a food processor. Toss them into a bowl. Once cool, dice the sweet potato and add it to the bowl with the beans. Stir in the sautéed onion mixture, the cheese and the mushroom powder.
5oz and shape into patties.

Burger Shack – Sweet chili Aioli

Makes 1 cup (3 tablespoons per burger)

1 cup mayonnaise
½ ounce parsley Italian, chopped
½ ounce cilantro, chopped
1 lemon, juiced
4 tablespoons Thai Sweet chili Sauce

Combine all of the ingredients.

To Make The Burgers

6 hamburger buns
12 slices of smoked tofu, ¼” thick
1 ½ cups zesty slaw
1 cup sprouts
6 sweet pickle spears

Toast six burger buns. Place the bikini burger patties on a greased griddle and cook over medium heat 10 minutes per side, or until toasty and golden brown. Place two 1 ounce slices of smoked tofu on the griddle and cook for several minutes. Spread 1 ½ tablespoons, each, of the chili aioli on to the bottom and the top of the bun. Place a bikini burger patty on top of the aioli then top with two slices of smoked
tofu. Top with sprouts and a slaw. Skewer with a toothpick and serve with a pickle
spear.

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