RECIPES: Recipe Details
Hacksaw's Here's Your Beef Burger
The idea here is to enhance the beef, not smother it with other flavors. A rich red wine like Sutter Home Zinfandel enhances beef, as do mushrooms. Shallots and thyme are naturals with both the mushrooms and the wine. The inclusion of a little butter allows the use of leaner more flavorful cuts like sirloin and top round. Hacksaw,like Jimmy Buffet,loves cheeseburgers. Imported Swiss marries with the earthy mushrooms and smear of GreyPoupon. You could use a bun, but we like a couple pieces of lightly oiled and grilled soudough,and romaine. A little tip: Use lean(less than 15% fat) freshly ground beef. Handle as little as possible.Keep hands cool with an ice pack while forming patties.
8 oz crimini mushrooms diced
2 tbsp salted butter
1/2 cup finely diced shallots
4 oz Sutter Home Zinfandel
1 tsp fresh thyme crumbled
Fresh coarsely ground black pepper
2 lbs freshly ground round steak
1 tsp olive oil
6 oz imported swiss cheese
1 loaf san francicso sourdough med slice
1 heart of romaine
1 In a minimum 10" dry skillet brown mushrooms 2 In a heavy pot over med low heat, lightly carmelize shallots 20 minutes 3 Add crumbled thyme and stir for 2 minutes 4 Add wine, increaase heat to medium and stir until simmer for 5 minutes 5 Add mushrooms and simmer over low heat until juices are absorbed. Salt and pepper to taste. 6 Divide mushroom mixture into two even portions 7 Form patties with 1/6th of first mushroom portion in center of each (see comments) Salt and pepper both sides. 8 Lightly brush grill, patties, and sourdough with oil 9 Grill patties over very hot fire 6 inches from coals unccovered 4 minutes or until pronounced grill marks form 10 Raise grill 6 inches or go to second tier and flip patties to cook covered 5 minutes longer (internal temperature 145F) 11 In last two minutes place slice of swiss cheese on top of patties 12 Place 1/6th of remainig mushroom mixture on top of melted cheese on each patty 13 Place burger on grilled sourdough with two leaves of crisp heart of romaine 14 Pour any accumulated juice from patty and mushroom mixture over top of sourdough
To form patties lightly press approximately 6oz of ground beef flat in palm of your hand, which has been cooled with an ice pack. Spread allocated 1/6th of mixture (approx 2 tsp) across top of patty and fold over. Form a reversed C with thumb and forefinger of other hand and gently form a disk, covering the palm of hand. Then use thumb and forefinger to pinch disk in center to form a mild depression. Place on cold plate. The addition of the mushroom mixture is intended to allow cooking of the burger to safe temperatures without drying out. Taking the burgers off when they reach an internal temperature of 140-145F will allow carryover cooking to a safe 150F, with a moist pink center to contrast with the dark grill marks on the patties and the toasted sourdough.