THE BURGER BAR
Steps:
- Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
- Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
- Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
- Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
- Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;
- Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
- Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.
HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
BURGER BAR
Provided by Bobby Flay
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and herbs in medium bowl.
- Arrange burgers on buns, then top with mayonnaise mixture. Serve, if desired, with sliced tomatoes, lettuce, onion, pickles or our special condiments listed below.
- For AVOCADO RELISH, combine 2 diced ripe avocados, 1/2 small onion, finely diced, 1 finely chopped jalapeno or serrano chili, juice of 1 lime, 3 tablespoons finely chopped cilantro, salt and pepper to taste.
- For CHIPOTLE KETCHUP, combine 1 cup ketchup, 1 tablespoon pureed chipotle chili in adobo sauce and 1/4 teaspoon salt.
- For GREEN CHILI-PICKLE RELISH, combine 3 finely chopped grilled, peeled and seeded poblano chilis, 3 finely diced kosher pickles, 1/4 cup finely chopped red onion, 3 tablespoons each: fresh lime juice, chopped fresh cilantro and Bertolli Extra Virgin Olive Oil and 2 tablespoons honey.
BAR BURGERS
There are plenty of fancy recipes for hamburgers, but as most of you know.. the best burgers are those ones that you get at the neighborhood bar. Whats the secret? The big secret is that there is no secret! The grill cook is just trying to fill the order as quickly as possible with no special effort. The simplicity is what makes bar burgers taste so good. One of the keys is to buy meat labeled hamburger.. no lean ground meat for these. Look for the packages with the grind marks visible.. These are the best!!
Provided by BETHANY T.
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat griddle or cast iron pan on medium high heat.
- Without disturbing grind marks, carefully divide hamburger into 6 sections.
- Place hamburger sections on hot griddle.
- Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
- Sprinkle tops with salt and pepper and any other spices you may want to use.
- When the edges look cooked and juices rise to the top, turn over but dont press down again.
- When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
- Cover with foil or wax paper.
- Spread cut sides of buns lightly with butter.
- Place butter side down on griddle until lightly browned.
- Place burgers on buns and top with your favorite toppings.
Nutrition Facts : Calories 442.5, Fat 22.9, SaturatedFat 9.5, Cholesterol 111.7, Sodium 333.6, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 35.4
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