Text 11821, 107 rader
Skriven 2011-06-05 11:02:11 av Dave Drum (1:18/200.0)
Ärende: FLAVOUR-BOMB BURGERS
============================
So, there it was, laying on the porch of the AutoZone Store at 0630 yesterday
morning, looking for all the world like a copy of the local birdcage liner and
fish wrapper ... a current issue of the Wall Street Journal. So, it came inside
with me so I could check out what Rupert and his minions were up to. And found
this on page one of section D.

From the Wall Street Journal

Enough with those toothpick-impaled sliders. Open wide for our five
taste-so-good-you-could-cry takes on the classic hamburger.

No one can say for certain when or where the first hamburger was served.
Denizens of New Haven, Conn., Seymour, Wis., Hamburg, N.Y., and Athens, Texas,
have all made claims of ownership dating back as early as the 1880s; other
burger historians say that a Wichita, Kan., cook was the first to put a flat,
griddle-cooked ground-beef patty inside a custom-purpose white-bread bun
sometime around 1915. What cannot be disputed, however, is the hamburger's
place in the nation's culture.

Through hard times and high times-and even health-conscious times-they're
distinctly, unmistakably American, the country's best-loved food.

We canvassed chefs across the nation and collected recipes for five of the
juiciest, sloppiest and tastiest burgers out there, from a beautifully trashy
central Texan contender to a cheesy, double-stacked classic, to a red wine- and
butter-basted Vegas beauty that's all but guaranteed to get beefy goodness all
over your lap.

Whole article (w/pictures) is here: http://tinyurl.com/MONEY-BURGERS

BTW - the call-outs for Diamond Crystal Salt in the ingredients list is WSJ's
form of "product payola", IMO. The burgers are good, if a bit pretentious and a
handful and sloppy in the bargain.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Schlow Burger
 Categories: Beef, Sandwiches, Cheese
      Yield: 4 servings

      1 lb Beef chuck
     10 oz Brisket
     10 oz Hanger steak
      4 tb Extra virgin olive oil
      4 ts Diamond Crystal kosher salt
      4 sl (thick) good-quality cheddar
           - cheese
      4    Hamburger buns

MMMMM-----------------LEMON & HORSERADISH MAYO----------------------
    1/2 c  Mayonnaise
      4 ts Prepared white horseradish
      1    Lemon; juice only

MMMMM----------------------CRISPY ONIONS----------------------------
      2 lg White onions; sliced thin
  2 1/2 c  Canola oil (or enough to
           - cover onions)

  Radius chef Michael Schlow's bar burger, slathered with
  lemon-horseradish mayo and stacked high with crispy
  caramelized onions, has become a Boston icon, and for good
  reason.

  Trim gristle from all the meat, cut into 1-inch cubes and
  chill well. Process through the fine (1/8-inch) plate of a
  well-chilled grinder.

  In a large bowl, gently mix ground meat with olive oil, salt
  and plenty of black pepper, and form into four 9-ounce
  patties just slightly wider in diameter than buns.
  Refrigerate until ready to use, no more than 1 hour.

  Meanwhile, combine onions and oil in a medium,
  heavy-bottomed saucepan, bring to a boil, reduce heat to
  medium-low and simmer for 12 to 15 minutes, until the onions
  are deep golden brown. Remove onions and let drain and cool
  in a single layer on paper towels.

  For the mayonnaise: Combine mayo, horseradish and lemon
  juice in a bowl and season with black pepper.

  If using charcoal, prepare a fire on one side of the grill.
  If using gas, turn burners to high. Cook burgers on heated
  grill for 3 minutes per side, then move them away from the
  coals or to the top rack of your barbecue. If using gas,
  turn off and then cover each patty with a slice of cheese,
  close lid and cook for an additional 4 minutes, or until
  medium rare.

  To assemble: Toast buns on grill if desired, and put a
  burger on each. Spread plenty of horseradish mayo on each
  patty; it should drip down the sides. Slather it on the top
  bun, too. Carefully mound one quarter of crispy onions on
  each patty, cover and serve.

  Serves 4.
 
  From: http://online.wsj.com

  Uncle Dirty Dave's Archives

MMMMM

... 'tis not the meat, but 'tis the appetite make eating a delight.
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)