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Monday, July 28, 2014

Brooklyn's Five Leaves Burger in Pullman

I'll be honest: I've been kind of homesick for the city lately. Maybe it's because I don't have the wedding to keep me occupied anymore and now here I am actually feeling present in the present moment and who wants to do that when you live in the boonies! I miss my friends and the subway and the artsy people and the random finds and the crazy connections. Woody Allen said it best about the country: there's no place to walk after dinner.

In my fit of NYC-homesickness this past weekend I dug out the old New Brooklyn Cookbook with recipes from some of my favorite haunts. In my old life as a Brooklyn restaurant blogger I made my favorite burger once and felt quite proud of myself. This time I felt inspired to do it again, but do it BETTER, with all my post-registry kitchen items. And so, ladies and gents, the post-wedding, Pullmanized Five Leaves Burger!


The Five Leaves burger is known for its unique combination of sweet pineapple, pickled beet, creamy egg and spicy mayo. It's such a fabulous combination for a burger that you don't even realize there isn't cheese on it. 

We tried to make everything home made in this burger. I should have grabbed some of my coworkers' home grown eggs, but instead I bought a dozen. I should have tried to make my own rolls in the bread machine but that didn't happen either.

I did buy a whole pineapple -- not canned this time -- and marinaded the slices 48 hours in the boiled vinegar-honey solution.

The beets I bought whole and raw, baked for an hour, then marinaded in the pineapple solution with some lemon juice. It was the lazy person's pickling.

The meat was a chuck steak that we ground with the Kitchen Aid attachment, hand formed into patties, and grilled on our brand spankin' new grill out back.

I couldn't find harissa, so I made the sauce with mayo, Sriracha and juice from a whole lime.

The final product had that wobbly, amateur finish -- the pineapple slices still had coriander seeds stuck to it, the ciabatta roll was a little big for our little burger patties -- but man, if it didn't feel good to sink my teeth into a Five Leaves burger on a hot summer day.

Pretty good imitation, huh?

Want to try your hand at it? Find the full recipe here

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