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Wood Fired Herping
Wood Fired Herping is a podcast about herping, life outdoors, and the food that brings it all together. Hosted by chef, photographer, and lifelong herper Zeev Nitzan Ginsburg, it blends field herping adventures with deep conversations, wild landscapes, and meals cooked with purpose.
Equal parts storytelling and campfire chatter, this show is for anyone who’s ever successfully chased a snake through the thorny underbrush, pulled off the highway for a promising stretch of habitat only to find nothing at all, or cooked something that made the whole day worth it anyway.
At its heart, Wood Fired Herping is about intersections: wild and quiet, instinct and ritual, science and soul.
Wood Fired Herping
Rosy Boas, Wildlife Rehabbing, and Ethical Herping with Danny Arthur
Rosy Boas, Wildlife Rehabbing, and Ethical Herping with Danny Arthur
On today’s episode, we’re doing something a little different. Rather than talk about a trip we took, we’re going to be focusing a little deeper on a specific species. We’ll talk a little bit about finding them, about why we think they’re pretty neat, and hopefully convince you they’re pretty neat too! We’re also excited to be welcoming our first guest on the show! We’re going to have a good time, and as always, some good food, so stick around.
Wood fired burgers on Brioche
- · 1 lb ground beef
- · 4 brioche buns
- · Head of iceberg
- · 1 heirloom tomato
- · Pickle chips
- · Onion (optional)
- · Salt and pepper
- · Oil
- · Butter
- · Sliced cheese of choice – American, swiss, cheddar or provolone.
Spicy "spread" aioli
- · Half a cup mayo
- · 4 oz of ketchup
- · Sriracha to taste
- · 1 tsp honey
- · Pickle relish (optional)
- · Minced Chives (optional)
Divide the ground beef into four equal parts. Shape each part first into a ball, then by pressing with the fingers of one hand against the palm of the other hand, start pressing the balls into patty shapes, about half an inch thick. Set aside.
Make the aioli – In a bowl, combine mayo, ketchup, honey and sriracha to taste. Add relish and shaved chives if using. Mix, taste, adjust as needed.
Heat cast iron over the fire till medium hot. Cut brioche in half. Add a small knob of butter to pan, let melt and froth. Add buns cut side down, in batches if necessary, till cut sides are golden brown. Remove and set aside. Wipe out pan.
Heat cast iron further, till smoking. Season the patties with salt and pepper on one side. Add to pan and press down with hand or spatula hard. Sear on first side for one and a half minutes. Flip burgers, and add another knob of butter to pan. Lay the slice of cheese over the patty. Tilt pan so butter runs around all patties. Cook an additional minute, then remove and let rest for three-four minutes.
Assemble burgers – spread aioli on bottom half. Place burger patty on top. Add iceberg, slices of heirloom tomato, pickle chips. Finish with top half of bun (spread with more aioli, optionally). With a sharp knife, cut in half and serve.
Serve with fruit, chips, or any other sides desired.
Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com
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