Rich Man's Hamburgers
This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
READY IN: 27mins
YIELD: 2-3 burgers
UNITS: US
INGREDIENTS
Nutrition- 1lb lean top sirloin steak
- 1
- 1tablespoon minced fresh chives
- 1tablespoon Dijon mustard
- 2dashes Tabasco sauce
- 2large egg yolks
- 2dashes Worcestershire sauce
- 1tablespoon cognac
- 1⁄2teaspoon sea salt
- 4
- 1tablespoon cracked black peppercorns
- kaiser rolls or other good hot dog bun
- 1
Brooklyn Ketchup
- 1⁄4cup ketchup
- 1tablespoon cider vinegar
- 1⁄2
- 1
- 1teaspoon Worcestershire sauce
- 2 -6drops Tabasco sauce
Advertisement
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.
Advertisement