Tuesday, July 17, 2007

It's not just a burger.

So yesterday was K's birthday and I asked her what her most favorite thing to eat would be. She asked me to make my super secret deluxe hamburgers for her special dinner. It's funny, when it comes down to it, the food that people love the most tends to be really basic and nostalgic. I guess they call them the classics for a reason. So what are my favorite foods? Probably the same food that I loved as a kid. Cuban Picadillo, sausage and pepper sandwiches, and arroz con pollo are still my favorites. Not to say that I haven't expanded my favorites list to things I've eaten in my adult years (Lobster, foie gras, and smelly cheeses? Hook me up). I would eat anything when I was younger. I would eat pork brains, oxtail soup, pickled mussels, you name it. Me and my grandfather would be sitting there watching some Charles Bronson movie, eating Spanish canned squid. Those memories stick with you. Once in a while you'll find me eating a spread of pickled oysters with crackers and watching Death Wish. Okay enough of that, I bring you my recipe for my super not-so-secret-anymore deluxe hamburger.



Organic Hanger Steak Burgers with Point Reyes Blue Cheese, Hot Pickled Goathorn Peppers, and Peppered Bacon

1 lb ground hanger steak (ask your butcher to grind them for you)
4 kaiser rolls
1/2 lb Point Reyes Blue Cheese (or Roquefort), sliced thin
1 9oz jar Mama Lils hot pickled peppers, drained ( Mama Lils)
8 strips (3/4 lb) peppered bacon, cooked
1 Tbsp shallots, minced
1 clove garlic, minced
2 tsp hot sauce (I use Tapatio)
2 tsp worcestershire sauce
1 tsp adobo spice (optional)
2 Tbsp mayonnaise
2 Tbsp dijon mustard
2 Tbsp butter
olive oil
kosher salt and fresh ground black pepper

In a bowl mix together the ground steak, shallots, garlic, hot sauce, worcestershire, adobo spice, and salt and pepper. Don't over work the meat though, just incorporate everything. Separate into 4 equal portions. Take a portion and roll it into a ball. Then with the palm of your hand, push it down to form a 1" thick patty. With your knuckles, form a little indentation in the center (this helps keep the burger flat when it cooks). Over high heat brush a grill or grill pan with a little olive oil. Place the burgers on the grill and cook 2 to 3 minutes each side. Toast the kaiser rolls in the oven for a few minutes and then spread a thin layer of butter on the inside of the top and bottom halves. Spread some mayonnaise on the inside of the top half and dijon on the inside of the bottom half. Place a burger on the bottom half of the bun. Cover with 2 slices of bacon, a few slices of blue cheese, and I Tbsp of pickled peppers. Cover with the top half of the bun. Serve with a salad or fries or whatever you fancy.

3 comments:

shannon said...

what if you mix the pickles IN the ground beef? would that be terrible? or juicy?

shannon said...

YOU'RE TOO pickley. :)

Shayne said...

I just got done eating and I am hungry after reading about this burger. I love pickled peppers and blue cheese.