HYPEBEAST Eats... Bun Fights Burgers by Restoration and Posto Pubblico

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Amalgamating music and food together, Ear Belly presented Bun Fights – an event inviting Hong Kong’s most prolific chefs to cook-up their own carnivore interpretations of the burger. Creating an off-the-menu exclusive for the event, renown chefs from Blue Butcher, Post Pubblico, The Pawn, and Restoration took part, flaunting their unique culinary disciplines under one roof. Here, Jack Carson of New Orleans’ restaurant Restoration goes head-to-head with New York chef Vinny Lauria of Posto Pubblico. Prior to Bun Fight, both chefs previous crossed paths under the same New York practice with little acquaintance with one another. Having embarked on their respective careers, the chefs overlap again under one grill. Cast you eyes over the “Pied Du Cochon with Gribiche” burger and “Staff Party Hangover Fix” burger below and let us know which one you prefer.

The Restoration “Pied Du Cochon with Gribiche” Burger

Jack Carson looks to tradition creole culinary as inspiration, reiterating Iron Chef John Besh’s pig feet tureen recipe via 30 hours of preparation. Adding his own melange of spices and rare seasoning from Southeastern Louisiana, and you have one of the most sought-after burgers out there.

Ingredients (Pig Feet Tureen)

01 Pig feet
02 Foie Gras
03 1 sprig of Rosemary
04 1 sprig of Thyme
05 1 sprig of Sage
06 Carrots

Ingredients (Egg wash and breading mix)

01 Flour
02 Panko, Japanese bread crumbs
03 2 Eggs

Ingredients (Sauce)

01 Cooked Egg White
02 Shallots
03 Capers
04 Gherkins
05 Lemon juice
06 Cocktail onions
07 Steen’s sugar cane vinegar
08 Mayonnaise

Step 1

Basic burger ingredients, pig feet tureen, egg wash, breading mix and sauce ingredients.

Step 2

Cook pig feet and knuckles for 30 hours till the meat falls off, and the bones and gelatin becomes soft and buttery. Dice the meat and bones into small pieces. Add diced foie gras, rosemary, thyme, sage and carrots. Roll the content into a long Pied Du Cochon tureen log and leave to cool for two days to set and gel.

Step 3

Slice the tureen log into burger patties.

Step 4

Crack 2 eggs, add 1 tbsp of water, salt, pepper and cajun to make egg wash.

Step 5

Cover the tureen in flour, then egg wash, then panko.

Step 6

Coat the tureen in egg wash, flour and panko again to pack in the flavor.

Step 7

Leave the bearded tureen to refrigerate for an hour to harden.

Step 8

Dice up the cooked egg whites, shallots, capers, gherkins, cocktail onions, sage and thyme.

Step 9

Throw all content into a mixing bowl, add 2 tbsp of mayonnaise, squeeze half a lemon, 1 tbsp of Steen’s sugar cane vinegar, salt, pepper and mix to make the sauce.

Step 10

Deep fry breaded tureen.

Step 11

Mix salad with Steen’s sugar cane vinegar.

Step 12

Build burger with the aforementioned.

Step 13

Serve.

The Posto “Staff Party Hangover Fix” Burger

Vinny Lauria opts for a more classic approach in his burger, adapting the standard recipe with quality substitutes, and since it was created the morning after a staff party, the aptly named “Hangover Fix” burger is served with a California craft beer: Acme Indian pale ale to quench the hair of the dog.

Ingredients

01 Burger bun
02 Homemade spicy dill pickles
03 Grounded pepper and sea salt
04 Roasted garlic
05 Sliced plum tomatoes
06 Chopped Spanish onion
07 Sriracha ketchup
08 Roasted garlic Aioli mayonnaise
09 Homemade barbecue bacon
10 Sliced British Cheddar cheese
11 Organic Australian OBE beef
12 California craft beer: Acme Indian pale ale

Step 1

Ingredients: (from left to right) Sliced homemade bacon, sliced onion, tomatoes and homemade spicy dill pickles, lettuce, 110 oz of OBE beef, seasoning – roasted garlic, salt, pepper, Acme Indian pale ale, cheddar cheese, burger buns, 2 tbsp each of roasted garlic Aioli mayonnaise and Sriracha ketchup.