Interview with Graham Elliot: 5 highlights

Graham Elliot by Ross Dettman:AP Images Now this guy is fun! Chatted with Chef Graham Elliot about all kinds of things, such as his new cookbook coming out, his 150 pound weight loss (WOW!), food,  and what matters to him.  While we were supposed to really be talking all about Mike’s Hard Lemonade,  I was able to sneak in other questions that I really wanted to know about.

1.  Graham has a cookbook, “Cooking Like a Maser Chef” coming out in October and you must hear which recipe he had to include…



2. Can you take a gander at which pantry staple needs a redo, a rebirth, an update? Chef Elliot shares…


3. Who would have guessed Chef Elliot’s top entertaining tip would be this?  Hint Lollapalooza!


4.  Hear how Graham views fueling his body to maintain what matters, his health…

His Life Motto is not quite a motto, but just as effective, click and see…


We did manage to talk more about food and some of the recipes he created for Mike’s Hard Lemonade and Reinvented American Classics.  He did state to me that his new healthy lifestyle does influence the way he cooks but not so much in a “can’t have this or that” kind of way.  His dishes are vibrant, fresh, and exciting.  He likes to take classic recipes and put an exciting twist one them, like his GrahamBurger <== see what he did there?  Mmm!

The GrahamBurger – paired with Mike’s Hard Lemonade
Reinvention of: Hamburger Serves 4

5 cloves garlic
1 1/2 cups olive oil
1 pound ground sirloin beef
1/4 pound ground pork
Salt and freshly ground pepper
1 red onion, sliced 1/8-inch thick
1 cup apple cider vinegar
1/4 cup mayonnaise
Salt and freshly ground black pepper 10 ounces
brie cheese, sliced into 4 thin pieces
4 pretzel rolls
1 bunch upland cress, see Note

Put the garlic cloves and the 1 cup of olive oil in a small saucepan and simmer on low heat for about 20 minutes or until the garlic is soft. Lift the garlic from the oil, using a slotted spoon. Transfer the garlic to a blender, add the mayonnaise and blend for 2 to 3 minutes until smooth. Spoon into a small container and refrigerate until needed. The mayo can be refrigerated for up to 5 days.

Mix the sirloin and pork together and season with salt and pepper. Form into 4 patties, each about 1/2-inch thick. Refrigerate until ready to grill. Put the onions in a bowl and add the vinegar and the remaining 1/2 cup of olive oil. Season to taste with salt and pepper. Let the onions marinate for at least 30 minutes but if possible for 8 to 10 hours or overnight. (The longer the better!) Prepare a charcoal or gas grill so that the heat is medium-high. Gently put the onions on the grill and cook for 3 minutes on each side. Turn them carefully so that they don’t slip between the grilling grates.

Put the burgers on the grill alongside the onions and grill for 7 minutes. Turn them over and grill for 7 minutes longer, or until cooked through. Three minutes before the burgers are done, lay the brie on the burgers to give it time to melt.

Spread the mayonnaise on both sides of the buns. Top with a cheeseburger and then garnish with the onions and cress. Serve immediately.

For More of Chef Elliot’s Reinvented Recipes paired with Mike’s Hard Lemonade, go to Tasting Table!


And here is our entire chat if you want to hear more about his book, why cooking like a master chef is important,  and recipes for this summer…

Graham Elliot Reinventing American Classics with Mike’s Hard Lemonade


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