A Classically Trained Chef's Journey to Making Burgers

BurgerFi Spicy Wagyu (SWAG) Burger

In this episode of Chef AF, I chat with Chef Paul Griffin, chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi.

Griffin, born and raised in New Zealand, talks about being classically trained and how it gave him a foundation in French European cuisine with a foundation of sauce technique. When Griffin finished school, he took the traditional path and went gourmet, working for some of the best restaurants in the country and the world, he says.

Griffin says he spent many years honing his culinary skills at the top hotels in the world and small restaurants, including The Breakers in Palm Beach. He came to South Florida and that’s when Griffin began to build BurgerFi.

I asked Griffin how he became a founding member of BurgerFi and he says, “being a chef in South Florida we made some acquaintances in the industry that worked front of the house, that were entrepreneurs and you know over the years we had crossed paths and back in 2006 we kind of joined together.” He adds, “We were running high-end full-service Italian restaurants here and in Delray Beach. Delray Beach is a very young and vibrant little town right on the beach here and we had several restaurants that were doing lunch and dinner at super high volume.”

Griffin had found a niche item on the menu, it was an antibiotic-free beef burger. He says, “The burgers really became the star and then it took a few years of that and we realized that we hadn't played in the QSR field ever.” Griffin adds they took a product that they were already selling and it became the burger brand BurgerFi.

I chat with Griffin about the size of the BurgerFi opening team and he says, “We've been consistent with the plan, again coming with operational strength. We have a five-person team based on the 5 positions that they train. We have a grilled person, we have the front of the house, we have you know the assembly person. Well, it's not an overly complicated system. So the training team today is leaps and bounds over what I started back then, I mean we've introduced amazing technology.”

Griffin says when asked about the industry, “I would love to see hospitality bounce back.” He adds, “It's more important than the food I agree with you, it's all about going out talking to someone and you know being treated pleasantly. It's becoming a lost art.”

To hear Chef Griffin talk about supply chain disruptions, his recipe for the BurgerFi Spicy Wagyu Burger better known as the SWAG Burger, technology, and more check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

RECIPE

BurgerFi Spicy Wagyu (SWAG) Burger

Prep:

Spicy Steak Sauce

• 1 cup Spicy Mayo

• 5 oz. A-1 Steak Sauce

• 1 oz. (depending on heat) Ghost Pepper Hot Sauce

Method: Combine all ingredients and whisk until incorporated.

Tomato Relish

• 1/2 cup Diced Onion

• 1 cup Diced Tomato

• 1/4 cup Sherry Vinegar

• 2 TBSP Sugar

• 1/2 tsp Crushed Red Pepper

• Salt & Pepper to taste

• 1 ½ tsp Rosemary/Parsley Mix

Method:

1. Using a heavy sauté pan, caramelize the onions in the pot. Then add the rest of the ingredients to cook on medium heat until reduced.

2. Add herbs and combine. Let simmer for 2 minutes to allow the herbs to release their flavor.

Candied Bacon

1. Cook bacon until well crisped and remove most of the grease.

2. Drizzle the bacon with Ghost Pepper Honey and slightly move the strips to coat them, about 30 seconds.
   Please note: Do not leave the bacon and ghost pepper honey on the heat for too long, as the honey can burn.

3. Transfer the bacon to a tray without paper and separate the slices.

Cooking Instructions

1. Place two piles of 6 – 8 jalapeño (thin) slices on the griddle.

2. Place the two wagyu (or Angus) patties on top of the two piles and season the patties with salt & pepper.

3. Using a heavy weight or spatula, press the patties down until they are approximately 3/8’s of an inch. With the jalapeños pressed under the patty, the jalapeños caramelize and infuse the beef with amazing flavor.

4. After the patties are done cooking, flip only once so that the jalapeños are face up.

5. Add the pepper jack cheese to the bottom patty and stack the more presentable patty on top.

Building Instructions

1. Butter and toast your potato bun to a golden brown.

2. Add a TBSP. of tomato relish to the base of the bun.

3. Add two patties with one slice of pepper jack cheese in the middle.

4. Top with 2 strips of candied ghost pepper bacon.

5. Add 1 TBSP. of spicy steak sauce to the crown of the bun.