Text 7643, 85 rader
Skriven 2011-02-25 05:18:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 962
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Triple-Beef Cheeseburgers w/Spiced Ketchup
 Categories: Beef, Sandwiches, Cheese, Condiments
      Yield: 8 servings
 
  1 1/4 lb Well-chilled beef brisket;
           - trimmed
  1 1/4 lb Well-chilled boneless short
           - ribs; trimmed
  1 1/4 lb Well-chilled hanger steak,
           - skirt steak, or carne
           - asada meat; trimmed
      5 oz Well-chilled beef suet
      3 oz Well-chilled beef bone
           - marrow
      2 tb Red miso
           +=MIXED WITH=+
    1/4 c  Water; until smooth
           Olive oil (for brushing)
      8 lg Slices sharp cheddar cheese
      8 lg Sesame seed buns; halved
      8    Tomato slices
      8    Red onion slices
           Fresh watercress sprigs
           Red Vinegar Pickles
           Spiced Ketchup
 
  At the restaurant, the burgers are served on house-made buns
  with celery root slaw. For both recipes, go to bonappetit.com.
  
  Ingredient Info: Suet and bone marrow are sold at some
  upscale supermarkets. To make sure your market carries both,
  be sure to call ahead. You may need to special-order the
  items. Red miso (sometimes labeled aka miso) can be found in
  the refrigerated Asian foods section of some supermarkets
  and at natural foods stores and Japanese markets.
  
  Back to the grind: To make this burger, the meats, suet, and
  marrow must be ground. There are three different ways to do
  this.
  
  1 - Have the butcher grind the meats. Ask your butcher to cut
  all trimmed meats into 3/4-inch pieces, chop the suet and
  marrow, and grind everything into 1/16-inch pieces.
  
  2 - Use a meat grinder.
  
  3 - Use a food processor. Cut all trimmed meats into 1/4"
  pieces. Chop the suet and marrow. Freeze until partially
  frozen. Working in batches and using on/off turns, grind
  into 1/16-inch pieces.
  
  Combine all ground meats, beef suet, and bone marrow in
  large bowl and mix lightly with fork. Add miso mixture and
  stir lightly just to incorporate (do not overmix). Divide
  meat mixture into 8 equal portions. Form each portion into
  scant 4-inch-diameter patty. Sprinkle both sides of patties
  generously with salt and pepper.
  
  Brush 2 large skillets with oil; heat over medium-high heat.
  Add 4 burgers to each skillet; cook 3 minutes. Turn burgers
  over. Cook 2 minutes; top with cheese and cook 30 seconds to
  1 minute longer for medium-rare. Remove from heat.
  
  Place 1 bun bottom on each of 8 plates. Top each with 1
  burger, 1 tomato slice, 1 red onion slice, watercress, and
  Red Vinegar Pickles. Spread bun tops generously with Spiced
  Ketchup and place atop burgers.
  
  By Chef-owner Tony Maws; Craigie on Main in Cambridge, MA
  
  Bon Appétit | September 2010
  
  Yield: Makes 8
  
  MM Format by Dave Drum - 15 September 2010
  
  Uncle Dirty Dave's Archives
 
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