A pork belly burger? Three unique recipes

As burgermania hits, here are unusual takes on an American classic

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TODAY recipes

updated 11:00 a.m. ET Oct. 9, 2008

At this year's Food Network New York City Wine & Food festival, the Burger Bash event will pit famous and not-so-famous chefs against one another in a battle for the best burger. Here, three renowned chefs Dasiy May BBQ's Adam Perry Lang, Market Table's Mikey Price, and Craft's Tom Colicchio offer their unique takes on an American classic.

Crisp pork burger and shallots with green chiles and Jack cheese

Adam Perry Lang, Daisy May's BBQ

Serves 4

INGREDIENTS

• 24 ounces ground pork (70/30 blend)

• 1 tablespoon garlic salt

• 2 teaspoons dried oregano (preferably Mexican)

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons canola oil

• 1 tablespoons unsalted butter

• 1 cups crispy fried shallots

• 4 slices cooked double smoked bacon, cut into 8 pieces

• 1 cup roasted and peeled new mexican hatch chiles, cut into 1/4" strips

• 1 teaspoon garlic salt

• 1 teaspoon lemon juice, freshly squeezed

• 1 teaspoon black pepper, freshly ground

• 1/4 cup cilantro leaves

• 2 tablespoons light olive oil

• 4 slices Jack cheese

• 4 potato rolls

Recipe continues below ↓

DIRECTIONS

Divide ground pork into 4 patties and flatten to 1/4" thick. Season both sides with garlic salt, dried oregano and pepper flakes.

Heat griddle on top of high direct grill and coat with oil and place seasoned patties on flip after 5 minutes add butter to griddle. Cook other side for an additional 5 minutes.

Transfer to grill and place bacon, seasoned green chiles on top, followed by crisp shallots and cheese. cover lid for 1 minute.

Place on toasted potato roll.

MANAGE YOUR RECIPES

Mikey Price's lamb burgers, Greek style

Mikey Price, Market Table

Serves 4

INGREDIENTS

• 2 lbs. ground lamb (about 80/20 ratio)

• 4 market table buns (recipe is forthcoming)

• 1 cucumber sliced thin

• 1 beefsteak tomato

• 4 romaine leaves

• 2 sprigs oregano

• 6 ounces feta cheese

• 1/4 cup pitted kalamata olives

• 2 tablespoons red wine vinaigrette

• Salt and pepper to taste

DIRECTIONS

Portion the ground lamb into four equal parts and shape them into about 3/4 inch thick patties.

Season with salt and pepper and grill over an open flame to the desired temperature (I recommend medium-rare to medium).

Top the finished burgers with the feta cheese to slightly warm. Place four thick slices of beefsteak tomato in a bowl along with the sliced cucumber, kalamata olives, romaine leaves, and the picked oregano.

Dress the salad with red wine vinaigrette and season with salt and pepper.

Halve the buns and toast on the grill. Place the burger on the bottom half of the bun followed by the thick slices of tomato.

Next pile on the cucumber and olives. Finally the romaine to keep everything sandwiched between. Put the top on and enjoy!

MANAGE YOUR RECIPES

CONTINUED : Tom Colicchio's pork burger with green tomato chutney and crispy shallots

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A pork belly burger? Three unique recipes

As burgermania hits, here are unusual takes on an American classic