Happy Sunday! I hope its full of bright sunshine and relaxing vibes.
Today’s interview comes about because of Instagram, for I would never have known who Dan Seidman was without it. I can’t tell you how I found him, though it was likely on one of those prompts of ‘you’ll like images’ and I’ve followed him from afar ever since with his photos speaking for themselves.
The Chef Dan’s clean and modern recipes are beautiful to look at and after a while of loving his Insta photos, it seemed only too perfect to interview him for Five Questions, read on for three essentials to making a standout burger and a simple noodle recipe that Dan has gotten a lot of great feedback on.
By putting your own spin on a recipe, you can modify it in a way that keeps it simple and in your comfort zone.
3. You love a good burger, what are three essential ingredients to make one a hit?
First, ingredient is definitely the meat. I usually go for ground chuck when I make burgers. If you can get it freshly ground, even better. Stay away from lean beef. Part of what makes a burger so good is the fat in the meat.
Second, key ingredient is salt (and pepper). Don’t be shy when seasoning your burger. Make sure each side gets a generous amount.
It’s hard to pick only three, but I’d say the next essential ingredient would be cheese. Make sure you put it on right after the flip to make sure it gets nice and melty.
- 1/4 cup light soy sauce
- 3-4 cloves garlic, finely chopped
- 2 tablespoons honey
- 2 tablespoons sriracha (more or less depending on how spicy you want it)
- 1 teaspoon sesame oil
- 1 lime
- 500 grams/1 pound chow mein noodles
- 1 tablespoon olive oil
- Boil a large pot of water and Cook noodles according to package directions, drain and set aside (slightly undercook them because they will continue cooking later).
- Combine soy sauce, honey, garlic, sriracha, sesame oil, and lime juice in a bowl and stir together.
- Heat wok or large pan over high heat and add a bit of olive oil.
- Add noodles to hot wok and pour over some of the sauce to coat the noodles (you’ll want to save a bit to pour on before serving).
- Stir fry the noodles with the sauce for a minute until fully heated through and serve hot.
Recipe courtesy of Daniel Seidman