Text 22650, 75 rader
Skriven 2007-11-12 18:01:00 av JIM WELLER (1:123/140)
Ärende: Burgers 8
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     Title: Poor Man's Town Burger
Categories: American, Sandwiches, Groundmeat, Beef
  Servings: 4

      2 TB olive oil (to season grill
           or skillet)
      4    8-ounce prepackaged organic
           prime ground beef patties
      1 ts kosher salt
    1/2 ts freshly ground black pepper
      1 TB salted butter
      1 TB chopped parsley
      4    english muffins, preferably
           Wolferman's
      4    thick slices of beefsteak
           tomato

Geoffrey Zakarian's Town Burger. Zackarian is the chef at Town in
the Chambers Hotel, hence the name of the burger.

Typically, I'll just follow a recipe exactly since my knowledge in
the kitchen is still relatively weak. But this time, Geoffrey's
expectations for quality are a little overboard. Since I didn't feel
like running around town for Wolferman's english muffins, I bring
you the Poor Man's Town Burger.

To start with, you'll need a heavy skillet or a grill pan. I used a
cast-iron skillet. In order to season the pan, pour the olive oil on
and rub it into the pan with a paper towel before turning on the
heat. Once seasoned, bring the burner to a medium-high heat.

If you feel like tracking down prepackaged organic prime ground beef
patties, be my guest. I used ground chuck and it tasted just fine.
I'll give you a minute to make up your mind... Okay, take your
patties and season them with salt and pepper. Cook them through on
each side, but remove them from the heat just before they're at your
desired doneness. Put them aside and let them cool for five minutes.
While cooling, garnish the burgers with the parsley and the butter.

Personally, I thought the cooling was silly because it left a lot of
the juice behind. If I were to do it over, I would let them cool on
the muffin so that you don't lose that delicious meat sweat. After
the break, return the burgers to the heat. In theory, the butter
should melt most of the way through. I decided to flip the burgers
for a minute so it would melt through. You'll lose some butter, 
though.

Once the burgers are warm, take them off the grill and throw them on
a toasted muffin with the tomato. We didn't use any mustard or
ketchup and it was plenty tasty.

Although I ended up enjoying with my burgers, I'm sure it tastes
nothing like those in the restaurant. Like I said earlier, if you
want an honest to goodness Town burger, go to Town (he he). Although
it's fun to try and replicate a chef's recipe, I'd rather just pay
to have him do it right.

Source: hamburger cookbook by Rebecca Bent

Entry by Matt Jacobs

  From: A Hamburger Today At Serious Eats
 
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Cheers

YK Jim


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