Big beefy burgers are a treat that I don't get to have all the time. Usually when I want a burger I visit 1 of 2 places and spend $15 to $20. While their burgers are worth the price, we all know that when we go to a restaurant we spend so much more on beverages and sides, etc. This recipe is my successful attempt at making a Big Beefy Burger at home.
Yields 4, 1/2 lb burgers, 6, 1/3 lb burgers, 8, 1/2 burger or 16 mini burgers.
Prep Time: 45 minutes
Cook Time: 10 minutes for Medium
Cook Time: 10 minutes for Medium
Equipment Needed:
Meat grinder with the coarse grinder plate OR
Food Processor with a pulse button
Large
Cast Iron Skillet or griddle
Meat grinder with the coarse grinder plate OR
Food Processor with a pulse button
Large
Cast Iron Skillet or griddle
Ingredients:
1/2 lb Beef Tenderloin, cut into 2" pieces
1 lb Boneless Beef Short Ribs, cut into to 2" pieces
1/2 lb Ground Beef Chuck, 80/20
1/2 stick butter, melted
1 shallot, small, cut into 3 pieces
1 Large Egg, beaten
Olive Oil Spray
Himalayan Sea Salt
Freshly Ground Black Pepper
4 Buns
4 pieces of Butter Lettuce
4 Tomato Slices
1/2 lb Beef Tenderloin, cut into 2" pieces
1 lb Boneless Beef Short Ribs, cut into to 2" pieces
1/2 lb Ground Beef Chuck, 80/20
1/2 stick butter, melted
1 shallot, small, cut into 3 pieces
1 Large Egg, beaten
Olive Oil Spray
Himalayan Sea Salt
Freshly Ground Black Pepper
4 Buns
4 pieces of Butter Lettuce
4 Tomato Slices
Set up meat grinder according to manufacturer's instructions.
Feed Beef Tenderloin and 1/3 of shallot through grinder and set aside.
Feed short ribs and remaining 2/3 of shallot through grinder.
Feed short ribs through grinder a second time and set aside.
In a large bowl mix tenderloin, short ribs and ground chuck thoroughly.
Mix in egg.
Quickly stir in melted butter.
Cover bowl and refrigerate for a half hour.
Remove from refrigerator a d form into patties.
Heat skillet over medium heat.
Spray pan with Olive Oil.
Cook burgers for 4 to 5 minutes on each side for medium.
Remove burgers and place on a platter.
Sprinkle each burger with sea salt and pepper.
Place each bun, cut side down, in pan and cook for about 1 minute or until slightly toasted.
Layer each bun with lettuce, tomato and burger.
Feed Beef Tenderloin and 1/3 of shallot through grinder and set aside.
Feed short ribs and remaining 2/3 of shallot through grinder.
Feed short ribs through grinder a second time and set aside.
In a large bowl mix tenderloin, short ribs and ground chuck thoroughly.
Mix in egg.
Quickly stir in melted butter.
Cover bowl and refrigerate for a half hour.
Remove from refrigerator a d form into patties.
Heat skillet over medium heat.
Spray pan with Olive Oil.
Cook burgers for 4 to 5 minutes on each side for medium.
Remove burgers and place on a platter.
Sprinkle each burger with sea salt and pepper.
Place each bun, cut side down, in pan and cook for about 1 minute or until slightly toasted.
Layer each bun with lettuce, tomato and burger.
Optional Toppings:
Aged Cheddar, Swiss, Provolone, Mozzarella
Bacon, Prosciutto, Fried Egg
Carmelized Onion, Grilled Onion, Onion Rings
Pickles, Peppers, Slaw
Your favorite mayonnaise
Aged Cheddar, Swiss, Provolone, Mozzarella
Bacon, Prosciutto, Fried Egg
Carmelized Onion, Grilled Onion, Onion Rings
Pickles, Peppers, Slaw
Your favorite mayonnaise
To use a food processor to chop meat:
Set up processor according to manufacturer's institutions.
Place tenderloin and 1/3 shallot in bowl.
Pulse about 4 times.
Place tenderloin in large bowl
Place short ribs and remaining shallot in processor.
Pulse about 12 times.
Add short rib and ground chuck to bowl.
Set up processor according to manufacturer's institutions.
Place tenderloin and 1/3 shallot in bowl.
Pulse about 4 times.
Place tenderloin in large bowl
Place short ribs and remaining shallot in processor.
Pulse about 12 times.
Add short rib and ground chuck to bowl.
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