Rich Man's Hamburgers
- Reviews 2
Ready In: 27 mins
Yields: 2-3 burgers
Ingredients
- 1 lb lean top sirloin steak
- 1 shallot, minced
- 1 tablespoon minced fresh chives
- 1 tablespoon Dijon mustard
- 2 dashes Tabasco sauce
- 2 large egg yolks
- 2 dashes Worcestershire sauce
- 1 tablespoon cognac
- 1⁄2 teaspoon sea salt
- 4 teaspoons capers, drained and chopped
- 1 tablespoon cracked black peppercorns
- kaiser rolls or other good hot dog bun
- 1 tablespoon butter, melted
Brooklyn Ketchup
- 1⁄4 cup ketchup
- 1 tablespoon cider vinegar
- 1⁄2 teaspoon dark brown sugar, packed
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 2 -6 drops Tabasco sauce
Directions
- CUT the beef into 1-inch chunks.
- Place in food processor in two batches and pulse until it's coarsely ground.
- (Don't overprocess; you want it a little chunky.) Put meat in a bowl and add the shallots, chives, mustard, Tabasco, egg yolks, Worcestershire, cognac, sea salt, capers and pepper.
- With very clean hands, work the ingredients into the meat, then form into three or four burgers about 1 1/2 inches thick.
- PLACE burgers in the refrigerator to chill and firm up while you start a fire in the grill.
- Grill over direct heat about 5 to 6 minutes per side.
- Insert an instant-read thermometer from the side to make sure the center is 160 degrees.
- While burgers are grilling, brush the insides of the rolls with melted butter.
- Place on the grill, cut side down, to toast lightly.
- Serve with Brooklyn Ketchup and your favorite toppings.
- For Brooklyn Ketchup: BEAT all the ingredients together in a small bowl or cup.
- The authors note that the garlic flavor gets stronger if you let it stand for an hour, but don't make it more than 24 hours in advance.
- Makes about 1/4 cup.
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