Má Pêche's Lemongrass-Chili Butter Burger

For his Burger Week special, Má Pêche chef Tien Ho went for a big, beefy patty, and a garnish that provides some crunchiness and kick. It's a flame-grilled 8 oz LaFrieda blend of chuck and some short rib, on a Tom Cat Bakery brioche bun, with a pickled jalapeno and cabbage slaw that's dressed in fish sauce, cilantro and Thai basil. Instead of cheese, chef Tien created a lemongrass-chili butter made with breadcrumbs, so that it both adds some creaminess on top of the meat and provides some crackly texture. Instead of fries, he opted for puffy fish chips — a nice light side to a very big burger.

Grid View

• Tomcat Bakery brioche bun.
• Burger hits the grill.
• Flame grilled.
• The lemongrass-chili butter. A housemade concoction of lemongrass, spices, fresh butter, and breadcrumbs, so that when it melts, it will have a crackly texture on top of the burger.
• Applying the lemongrass-chili butter.
• A few minutes under the salamander to melt the lemongrass-chili butter.
• Applying the pickled jalapeno and cabbage slaw (tastes spicy, and cool).
• Burger on the bun.
• Ma Peche Burger: A flame-grilled 8 oz LaFrieda blend of chuck and some short rib, on a Tom Cat Bakery brioche bun, with a pickled jalapeno and cabbage slaw that's dressed in fish sauce, cilantro and Thai basil and a lemongrass-chili butter made with bread
• Cross-section.

The Má Pêche Eater Burger is served at lunch for $16, with all proceeds going to Edible SchoolyardNYC. This burger and the other four Eater Burgers will be available through the end of next week. Check out the SHO burger here, see the Kin Shop burger here, the Chinatown Brasserie burger here, and the Maialino burger here.
· All Coverage of Má Pêche [~ENY~]
· All Burger Week Coverage [~ENY~]