Ask A Local Expert - St. Patrick's Day Recipes

Hopdoddy Burger Bar began in Austin, Texas, and in the last couple of years, they have opened several locations in Southern California, including Playa Vista, El Segundo, Newport Beach, and coming soon, Tustin. Humanely-raised beef, hand-cut Kennebec fries, housemade buns, and local, organic greens are key to the restaurant's commitment to high quality ingredients.
 
Hopdoddy often features a unique burger, shake or cocktail available for a limited time. Due to popular demand, they've recently decided to keep those special items on the menu all month long. With St. Patrick's Day on the horizon, Hopdoddy created a couple of new recipes inspired by the Emerald Isle. Here are three recipes from the March menu at both Playa Vista and El Segundo Hopdoddy that are sure to have you feeling giddy with excitement for St. Patty's. Sláinte!

Hopdoddy Burger Bar
Playa Vista
12746 West Jefferson Blvd #1120
Los Angeles, CA 90094
(310) 410-2337
www.Hopdoddy.com

Green Eggs & Ham Burger
 
Ingredients
 
Salsa Verde
- 2 ounces jalapeño peppers, roasted, peeled, de-seeded
- 2 ounces serrano peppers, roasted, peeled, de-seeded
- 2 ounces poblano peppers, roasted, peeled, de-seeded
- 3 tablespoons olive oil
- Kosher salt, to taste
 
Burger
- 2 - 6 ounces ground beef patties, seasoned to taste
- 2 slices Tillamook swiss cheese
- 2 tablespoons canola oil
- 2 farm fresh eggs
- Kosher salt and black pepper, to taste
- 4 tablespoons organic, unsalted butter, softened
- 2 brioche buns
- 2 ounces salsa verde sauce
- 1/2 cup fresh arugula
- 2 slices ripe tomato
- 4 slices white onion
- 3 ounces sliced prosciutto
 
Preparation
Salsa Verde
In a food processor or blender, puree all ingredients for 1-2 minutes until sauce consistency is smooth.

Burger
- Preheat a griddle to 400°F. Season ground beef patties, and place on one side of the griddle. Grill for 2 minutes per side until medium-rare. Add a slice of swiss to each burger, and warm through (about 1 minute). While burgers finish, grease opposite side of the griddle with canola oil. Crack the eggs, and cook sunny-side up. Sprinkle eggs with a bit of salt and black pepper while cooking. Set burgers and eggs aside. Split and butter the bun, about 1 tablespoon per side. Toast bun, butter-side down, on the griddle until golden brown.
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- To assemble, spread 1 tablespoon of salsa verde on both toasted bun halves. Add the arugula, tomato, and white onion to the bottom of each bun. In order, top each with the cooked beef patty covered with swiss, prosciutto, and fried egg. Finish with the top of the bun, and dive in!

Cilantro Jalapeño Margarita
 
Ingredients
- 1 hearty pinch of cilantro (about 1 tablespoon), plus more for garnish
- 3 jalapeño slices, plus more for garnish
- 2 ounces jalapeño infused tequila
- 1 ounce homemade triple sec
- 1 ounce fresh lime juice
- ½ ounce agave nectar
- Ice, for serving

Preparation
In an empty pint glass, add cilantro, jalapeños and the tequila. Muddle the ingredients, being careful not to overmuddle the jalapeños. Add triple sec, lime juice and agave nectar. Add ice, cap with mixing glass, and shake vigorously. Pour ingredients into a mason jar, and top with more ice if necessary. Garnish with cilantro and jalapeño.

Strawberry Buttermilk Pie Shake
 
Ingredients
 
Crust
- 1 1/4 cups white flour, plus extra for rolling
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 ounces unsalted margarine, softened
- 2 tablespoons ice cold water

Homemade Buttermilk Pie
- Baking spray, for greasing the pie dish
- 6 ounces unsalted margarine, softened
- 1/2 cup cane sugar
- 1 cup granulated white sugar
- 3 farm fresh eggs
- 1 teaspoon organic vanilla bean paste
- 1/2 teaspoon kosher salt
- 3 tablespoons white flour
- 1 cup organic buttermilk

Macerated Strawberries
- ½ pound strawberries, rinsed, stems removed, quartered
- 1 tablespoon sugar
- 1 tablespoon orange liqueur

Milkshake
- 1½ cups (12 ounces) Tillamook Vanilla Bean Ice Cream
- ¼ cup (2 ounces) buttermilk pie, with crust (see below for recipe)
- 3 tablespoons macerated strawberries, plus more for garnish
- ¾ cup (6 ounces) organic whole milk
- 6 tablespoons (2 ounces) organic whipped cream, for garnish

Preparation

Pie Crust
In a food processor, combine flour, sugar, and salt. Using the pulse mode, add the margarine, and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time, until mixture forms a ball. Wrap dough in plastic wrap, and rest in refrigerator for 1 hour. After dough has rested, sprinkle a bit of flour on parchment paper, and roll it out until it is the size of your pie dish. Press it into greased baking dish, and set aside until the buttermilk pie mixture is ready.

Homemade Buttermilk Pie
Preheat oven to 350F. Coat a pie dish with baking spray. In a stand mixer, with paddle attachment, beat together margarine and sugars on medium speed until light in color. Beat in eggs and vanilla. Reduce mixer speed to low, and slowly add salt and flour. Once flour is incorporated, add the buttermilk. Pour batter into pie crust-ready dish, and bake for 35 minutes, or until the pie is a golden brown on top. Allow to cool to room temp for about 2 hours until it is fully set like a custard.

Macerated Strawberries
Toss strawberries with sugar and orange liqueur. Let the strawberries marinate for 20 minutes before adding to the milkshake.

Milkshake
In an ice cream shaker or blender, combine Tillamook Vanilla Bean Ice Cream, homemade buttermilk pie, macerated strawberries, and milk. Thoroughly blend together for 30 seconds, or until smooth. Pour into a cup, and top with whipped cream and a few slices of macerated strawberries. Enjoy!