THE ULTIMATE HAMBURGER
Recipe Introduction
There have recently been a lot of tv and newspapers searching for the world's best hambuger. So, does a hamburger recipe belong in a gourmet recipe site? Why not! If you are sick to death of the Macs, Bob's, Jr's, BK's and all of the other fastfood garbage, try this recipe that I modified from one sold by the Manners chain back when I was a highchooler. I think that it IS the ultimate boiger.This recipe serves six:
List of Ingredients
- 3 lbs. CHOICE beef tenderloin, rib eye or spencer steak
- 1 t. Freshly ground (fine) black pepper.
- 1 t. Garlic powder.
- 2 C. Shredded Iceberg lettuce.
- 3/4 C. Sour cream.
- 3 oz. Roquefort cheese.
- 2 t. Celery seeds.
- 1/2 C. (or as needed) Canned evaporated milk.
- 12 pieces Sliced Tillmook cheddar cheese.
- 2 ea. Beefsteak tomatoes (large)
- 6 ea. Kaiser rolls (or homemade poppyseed buns)
Instructions
- Prior to cooking prepare all working surfaces and utencils by thoroughly sanitizing them with soap and water to prevent contamination of the meat. Keep your hands clean by washing with soap and rinsing between EACH step of the recipe.
- Cut the meat into 1" cubes, plate, cover with plastic film, and chill for 1/2 hour.
- Meanwhile, crumble the Roquefort cheese into a mixing bowl, add the sour cream and celery seeds, and whip until smooth adding just enough canned milk to bring the sauce to the consistancy of a mayonaise.
- Shread the lettuce by first cutting off about one inch of the stem end. Then cut the head vertically in half and cut each half across its grain into 1/8th inch wide strips.
- Break the lettuce into individual strips, mix thoroughly into the Roquefort sauce, cover and chill until needed.
- Using a food proceesor with its knife blade, chop the meat into into a medium grain. DO NOT USE A MEAT GRINDER and chop the meat in small batches to avoid cutting it too fine.
- In a chilled bowl thoroughly combine the meat, pepper, and garlic. Divide the meat and form it into six equally sized balls.
- Place each ball between two sheets of waxed paper and press into round patties as big around as the serving buns. Chill until ready to cook.
- Wash the tomatoes under filtered water, dry, cut across to get six, large, 1/4" thick slices and set aside.
- Cut the serving buns across the middle and set aside.
- On a large grille over medium heat, Remove he waxed paper from the meat patties and cook for about four minutes on each side or until an instant reading meat thermometer, inserted half way into each pattie reads 160F. Covering the patties with a pot lid during cooking will speed cooking and help to keep the meat moist.
- While cooking the meat, lightly toast the cut surfaces of the buns under a broiler.
- One minute before removing the patties from the grille cover each pattie with two slices of the cheddar cheese, placing the second slice at an angle to the first slice.
- If desired, momentarily remove the cooked meat to a plate covered with paper towels to absorb any excess grease and quickly transfer to the bottom half of the serving bun.
- Place a slice of tomato on top of the cheese, spoon a good serving of the lettuce and Roquefort sauce on top of the tomato, and cover with the top half of the bun. Serve immediately.
Final Comments
We often bake our own breads, not only because fresh hot bread tastes so good, but because the house smells great for hours after it comes from the oven. Half the fun of such baking comes from also preparing your own hamburger buns, wiener rolls, and breakfast sweet rolls unlike any you will ever get from a bakery. Whenever we want these burgers, we always bake their rolls in advance, brushing their tops with an egg wash and sprinkling with poppy seeds.Try this recipe and savor the great flavors of good meat topped with fine cheese and a sauce the burger joints never dreamed of.
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