ZUNI HAMBURGERS
These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Cut meat into 1-inch strips, and place in a medium bowl. Toss with salt, cover loosely with plastic wrap, and refrigerate for 18 to 24 hours.
- Assemble a meat grinder with a 3/16-inch die and a sharp knife. Refrigerate grinder until thoroughly chilled (this will ensure proper texture and flavor).
- Pass meat through the grinder twice. On the first pass, pay special attention that the meat is emerging cleanly and evenly. If it isn't, turn the grinder off immediately, and remove and clean the blade and knife. Reinstall and finish grinding the meat. As an alternative to grinding the meat, you can finely chop it by hand or in a food processor with a very sharp blade, however, this will result in a more fragile burger.
- Working quickly, divide beef into four portions, and form into 3/4-inch-thick patties. Press patties a bit thinner in the center; the meat shrinks as it cooks and the patties will emerge an even thickness only if they start out thinner in the center. The patties may be made ahead up to this point and refrigerated, loosely covered, up to 12 hours ahead.
- To cook the hamburgers on the stovetop: Choose a skillet (preferably cast-iron) not much larger than will hold the patties. Heat the pan over medium heat until the meat sizzles on contact. Cook until golden brown, about 3 minutes per side. Reduce heat to medium-low, and continue to cook, flipping patties twice, 4 minutes more for medium-rare. Remove from heat, and let rest for 2 to 3 minutes before serving.
- Serve on foccacia with aioli and lettuce; serve pickles on the side.
ZUNI CAFé'S FOCACCIA
The excellent hamburger at Zuni Café in San Francisco has always been served on a square of toasted rosemary focaccia. The pastry chef Annie Callan offers this house recipe: Scaled to a reasonable size, it is easy to put together and fun to make. Bake it in a 9-by-12-inch rimmed baking sheet for a nice, thick focaccia that can be cut into six 4-inch squares (the trimmings are a delicious snack), and split horizontally into a hamburger bun. The baked focaccia can be kept for several days in an airtight container and needs only a brief toasting to bring it back to life. But you can also roll the dough thinner and bake a more pizzalike flatbread, perhaps topped with stewed onions or peppers.
Provided by David Tanis
Categories brunch, dinner, lunch, breads
Time 2h30m
Yield 6 squares
Number Of Ingredients 8
Steps:
- In the mixing bowl of a stand mixer, combine water and yeast, stirring to dissolve. Add 3 tablespoons oil and rosemary. Add bread flour and mix, using dough hook, to make a stiff batter. Let sit at room temperature until bubbly and doubled in size, about 20 minutes.
- Add all-purpose flour and salt. Mix at low speed until dough comes together. Continue mixing for 10 minutes, until smooth.
- Remove dough hook and cover bowl with plastic wrap. Let dough rise until doubled, about 40 minutes. Punch down dough, remove from bowl and knead briefly on work surface. Dough should be soft and slightly sticky. Dust with about 2 tablespoons all-purpose flour, if necessary, for easier handling.
- Using a rolling pin, stretch the dough into a rectangle about 10 by 14 inches. Cover loosely with plastic wrap, and let relax for 10 minutes.
- Grease a 9-by-12-inch rimmed baking sheet with 1 tablespoon olive oil. Dust bottom of pan lightly with cornmeal.
- Transfer dough to baking sheet, and, using your hands, stretch it to the edges of the baking sheet. Dough will spring back: Let it rest again for a few minutes; it may take several attempts to fill entire baking sheet evenly.
- Cover stretched dough loosely with a damp kitchen towel (or use an inverted rimmed baking sheet), set in a somewhat-warm place, and let rise to top of baking sheet, or slightly higher, about 40 minutes.
- Heat oven to 400 degrees. Uncover and bake for 35 to 40 minutes, until nicely browned. Cool on a rack and cut into 4-inch squares. (The extra focaccia trimmings are delicious toasted.) Split squares horizontally and reheat before serving.
ZUNI CAFé'S ZUCCHINI PICKLES
At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 9
Steps:
- With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
- Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
- Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
- Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
- Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.
RED ONION PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 pints
Number Of Ingredients 10
Steps:
- To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.
- Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.
- Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.
- Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.
- Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.
ZUNI CAFé'S HAMBURGER
Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals and flipped three times to prevent it from overcharring or becoming tough, the patty is rested, like a roast. It is then served on a toasted square of rosemary focaccia, smeared with handmade aioli and accompanied by Zuni's acclaimed house pickles: fuchsia-red onion rings and turmeric-tinged sliced zucchini. With all the attention to detail, you'll see why a Zuni burger sells for $18. It is wonderful on its own, but toppings like Shelburne Farms Cheddar, Bayley Hazen blue cheese, grilled onions or portobello mushroom are also available, and most customers can't resist a heaping plate of shoestring potatoes alongside. It's perfectly possible to make these burgers at home, but know that the full project involves several recipes, so it's probably best to spread the work out over a few days.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time P1DT1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
- Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
- Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
- If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
- To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.
JUDY'S ZUCCHINI PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Yield Makes about 2 pints
Number Of Ingredients 8
Steps:
- Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
- Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
- In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
- Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
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- Coarsely grind the meat in a grinder and shape into 1 1/4-inch-thick patties; work quickly so that the meal remains chilled.
- Light a grill or heat a grill pan or a cast-iron skillet. Season the burgers with salt and pepper and grill or pan-fry over moderately high heat, turning once, about 4 minutes per side for medium-rare or until done to your liking. Let rest for 2 minutes, then serve with the focaccia with the tomato and red onion.
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