Text 27367, 89 rader
Skriven 2012-07-21 13:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: NY prohibition returns 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Pastrami Burger Bomb By J. Kenji Lopez-Alt Pt 2
Categories: Sandwiches, Groundmeat, Beef, Cheese
  Servings: 4

           con't

Here's one more similarity to add to the list: both of them render
and become shatteringly crisp when you cook them. Now that's the
ticket. I found myself downing strip after strip of the addictively
salty and crispy things, necessitating a whole second batch just to
have enough to top the burger with.

While the thicker slices more closely resembled actual bacon, and
might even be good in a regular cheeseburger, it was the thin ones
that really captured my heart. After rendering, they became mere
whisps of crispness, their extraordinary surface area-to-volume
ratio improving both their browned flavor, and texture. The best
part was that by slicing them so thin and rendering them, their
flavor was muted enough that they no longer overwhelmed the beef in
the patty. Rather, piled high atop the burger, they added a hint of
smokiness, a touch of spice, and a whole lot of crunch.

The only question that remained was what to top them with. Cheese
was a given, and Swiss seemed more appropriate than cheddar or
American, given its deli-sandwich credentials. I also opted to use a
much larger, sturdier bun than I'd normally go for. This is not a
sandwich to be trifled with, after all. I tried spicy deli mustard,
but in the end preferred the sweet tang of a Thousand-Island style
dressing, which is very similar to the "fry sauce" used on the Salt
Lake originals.

Lettuce and tomato seemed inappropriate for a gut bomb like this
one. Sauerkraut was delicious, but I'd be straying dangerously close
to "Reuben-burger" territory, so backed off and went with that other
crunchy deli favorite: coleslaw, in a sweet and creamy dressing.

The resulting sandwich was nothing short of glorious. Textures
spanning from soft and succulent to crackling crisp, with a healthy
dose of fat and a bang up blend of salty, spicy, nutty, savory, and
sweet flavors, I can think of few foods that would be more at home
late at night in a happily intoxicated stomach. In fact, I may have
to test that very theory tonight.

Method:

Divide beef into four even five ounce portions, gently pressing each
into a patty about 4 1/2 inches wide. Cover with plastic and
refrigerate until needed. Meanwhile, combine mayonnaise, ketchup,
vinegar, sugar, and relish in small bowl. Stir with spoon until
smooth. Set aside.

Place as much pastrami as can fit in one layer in a 12-inch
non-stick or cast iron skillet or griddle and place over medium high
heat. Cook until pastrami is well-browned and crisp on first side,
about 3 minutes. Flip and cook until browned on second side, about
45 seconds longer. Transfer to paper towel-lined plate. Repeat with
remaining pastrami, placing directly on hot skillet, using as many
batches as necessary (you'll probably need about three batches). Set
pastrami aside until needed.

Return empty skillet to heat (leave the pastrami fat) and add two
buns, cut-side down. Toast until golden brown, about 1 minute.
Repeat with remaining buns. Set aside

Return pan to heat. Season burger patties generously with salt and
pepper and add to pan. Cook until well browned on both sides and
center of burger reads 130 degrees on an instant-read thermometer
for medium rare, about 5 minutes total, flipping and adding cheese
halfway through cooking. While burgers are cooking, divide
mayonnaise mixture and cole slaw evenly between bottom buns. Top
with cooked burgers, crispy pastrami, and bun tops. Serve
immediately.
                         
  From: Serious Eats                    
 
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Cheers

YK Jim


... I'm of the faction that believes mushroom sandwiches are not burgers

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