Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

The "21" Club Hamburger

List of Ingredients




1/4 cup (60 ml) finely chopped celery
1/4 cup (60 ml) chicken broth
2 lbs (900 g) ground top sirloin
1/4 cup (60 ml) bread crumbs
1/2 tsp (2 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter

Recipe



Combine the celery and chicken broth in a small saucepan over very low
heat and poach the celery for 20 minutes. Drain the celery and cool.
Combine the celery with the remaining ingredients except the butter,
mixing well with your hands. Gently shape into 4 large patties, being
careful not to compact the meat any more than necessary. Heat the
butter in a large, heavy skillet over moderate heat until the butter
is amber in color. Brown the burgers 6 minutes on each side, then
place the skillet in a preheated 350F (180C) oven for 6 to 8 minutes
for medium rare, a few additional minutes for better done.
(Note: Due to the possibility of E. coli contamination, the U.S. Department of
Agriculture recommends cooking all meat well done.)
Serves 4.