Menu Mainstays Go Global: Fusion Dishes That Sell

Mango Burn Burger

Executive Chef Steven Delgado of Burns Road in Tustin, California, draws inspiration from the street food flavors of Burns Road in Karachi, Pakistan, for this 100% grass-fed, certified halal beef burger that’s seasoned with a house-made, masala-turmeric-cayenne spice blend. It’s paired with ghost pepper cheese, Burns Red sauce (chile de arbol and harissa), mango chutney, paper-thin tomato, red onion and watermelon radish slices, a lime chana masala coleslaw and a cooling raita made with Greek yogurt, grated cucumber, cilantro and serrano peppers – all stacked on a brioche bun.

Salchipapa

Chef/Partner Shai Fargian of Calle Sol Latin Café & Cevicheria in Charlotte, NC, puts his spin on this South American loaded fry dish, using steak-cut fries topped with fried hot dog slices (instead of sausage), Peruvian aji amarillo, cilantro aioli and a fried sunny-side-up egg.

Korean Fried Chicken Onigirazu

Chef/Owner Adolfo Garcia of Chi Chi’s Chicken & Beer in New Orleans swaps sushi for Korean-style fried chicken for his take on onigirazu (pronounced oh-nee-gee-RAH-zoo), a modern take on Japanese rice balls (onigiri) that resemble sushi maki rolls in sandwich form. For a spicy chicken marinade, Garcia adds habaneros and Korean gochugaru (red chile flakes) to his buttermilk- and pickle-based brine. The chicken is dredged and fried, then coated with a gochujang sauce before getting wrapped up with sushi rice, lettuce and gochugaru-studded pickles in nori.

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