Oh my goodness. Can you say DELICIOUS! mm. mm. mm. splendid. This burger was not your average American Cheeseburger, It was definitely gourmet and very easy to follow. I loved it, Jaime loved it, Adam does not really count because he cheated. My mom liked it. mm. mm. mm. that is all i have to say again!
Ingredients
- 2 pounds brisket, ground
- Kosher salt and freshly ground black pepper
- 4 thin slices Swiss cheese
- 4 hamburger buns, split
Directions
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.
Sauteed Mushrooms:
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.
Caramelized Onions:
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.
Tomatoes with Sea Salt and Chives:
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.
Bacon with Rosemary:
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.
Herbed Horseradish Mayonnaise:
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.
some notes on this recipe.. i used bacon instead of pancetta. (sorry i went to 3 different stored looking for pancetta and then i could not justify any more searching. ) bacon was superb, although i cooked it twice as long as the recipe called for and it still was not as crispy as i would have like it. i probably should have cut them in half. the chile ketchup was god and the tomatoes were delicious and EVERY one said that they looked really pretty. Make sure that you do not cook the burgers for too long... oops :) the mushrooms were to die for. the onions were superb the mayo was so rich and YUMMY, and get a good quality swiss cheese so it does not taste so funny. I hate swiss cheese normally BUT I got boar's head brand this last time and it was awesome. You can get boars head brand everything at Gem meats on yorba linda blvd. they are awesome! Hope you enjoy! until Recipe # 4!
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