I almost forgot this week's Friday Recipe. I'm in a hurry, so today we'll try out Steve's Gourmet Burgers.
You'll Need (all measurements are very approximate. Suit yourself):
6-8oz of ground sirloin per person.
Worcestershire Sauce.
1 teaspoon Dijon Mustard.
Two slices thick cut bacon per burger.
Some capers.
Thin sliced Swiss cheese (deli style).
A pinch of minced red onion per burger.
A pinch of minced garlic per burger.
Kaiser roll buns.
Don't make the patties first. Instead, knead the mustard, Worcestershire (to taste), capers, red onion, and garlic into the ground sirloin. Basically, you're making steak tartare, then grilling it.
So, once everything is mixed together, grill the burgers and bacon. On the flip side, add the cheese and bacon to the top of the burger. Add a slice of tomato if you like, and put on the Kaiser rolls.
Pretty damn tasty.
CORRECTION: That teaspoon of mustard should be per burger.
Spooky! That's pretty darn close to how I make burgers.
Unlike, Caesar salads, of course.
I'm not a big mustard fan, but it sounds like you use so little that I might like the subtle kick.
Does the Dijon make the burgers taste mustardy?
Chris, you can't go too heavy on the mustard, or the burgers will fall apart on the grill. Learned that one the hard way.
Great recipe. Except you left out the hot peppers, dude!
Not a lot of them, for this application. Mince a couple
of those tiny cherry-shaped Scotch Bonnet peppers up
real fine (careful of the juice, it'll sting like a bastard if
you get it on your hands and then rub your eyes). Add
a small pinch to the mix for each patty.
The effect you're after is just a little tingly bit of zap
to complement the mustard and red onions. OK, go
ahead and use Tabasco sauce instead. It's easier.
Ahh, to be munching down on one of these.
Required accessory: a tall glass of Jamaican-style
dark ginger beer with a lime in it. The strong ginger
taste goes really well with meat and mustard.
Summer living in style. Add a stereo cranking out
Satriani and a shapely redhead wearing nothing
much, and one is near to paradise.
Add a capful of bourbon to the "knead" mixture. Trust me on this one.
Make sure the ground beef you're using isn't too lean. A little bit of fat helps it to bind properly. A food processor really helps here too - getting the onion fine enough is a pain otherwise.
