Sunday, September 28, 2008

A GREAT Burger

With the collapse of Wall Street, not everyone is eating filet these days, but a burger. What non vegetarian can say no to a delicious burger?

I make no secret of the fact that I despise ketchup. Most of is is high fructose corn syrup with tomato flavor. I feel that it masks the flavor of meat because of it's cloying sweetness.

This recipe is for 6 good sized burgers but it is easy enough to cut in half. Just keep the proportion in mind if you want a bigger burger, have it. I find 1/4 pound a bit small but 1/2 way too big. 1/3 is my portion size.

First take one medium sized tomato per serving and slice into 6 slices. Put on a cookie sheet brushed with olive oil and sprinkle on a bit of salt. Put into a low oven (325) for about an hour. You want them to slightly roast and dehydrate, not turn to mush, but even if they do turn to mush, scoop them on with a spoon. It will be alright.

6 Brioche rolls warmed and split
2 lbs really good grass fed ground beef
Worcestershire Sauce

1 tomato per serving
5 mushrooms and one half a Spanish onion per serving
olive oil

1/4 cup mayo
1/4 cup spicy mustard
1/8 cup soy sauce

Put on gloves and mix with your hands...I use 4 good dashes of salt and pepper per serving and two of the Worcestershire. You can add more or less according to your taste. Put a bit of parchment on your food scale and weight for exact proportion or eyeball it. 6 even patties. Set in the frig.

Mix the Mayo mustard and soy sauce and set in the frig, covered.

Saute your mushrooms and onions in olive oil until they become soft and caramelized. Hungry yet?

If you have an outdoor grill go ahead and grill these puppies, but for those without that take your largest cast iron skillet and rub with a little oil and pre-heat. When very hot place the patties one by one in the skillet and turn the heat down a bit.

NEVER press down a burger with a spatula, leave them alone for at least 4 minutes to sear, then turn over and cook til desired doneness. The food police say it has to be well done and if you eat grocery store meat it's a good idea, I like medium.

Place your tomato slices on the bottom of the split brioche, top with the burger, give them a good dollop of the mayo sauce and top with the mushroom/onion mix and serve.

I will keep budget options in mind for a while. If I know Washington this bailout will screw the taxpayers and make the rich more rich. We have to take care of one another.

1 comment:

Karl Wilder, Chef said...

I realized I said budget options and then proceeded to post a recipe for crab...ah well. Even those on a budget need a treat and they can be made with whitefish.