Sunday, May 15, 2011

The Pub Burger

I didn't post anything about it yet, but I made burgers two weeks ago. It was my first foray into the burger making world. I didn't want to half ass it, so I didn't start until I had my own meat grinder. I previously made burgers in the style of an In and Out Double Double Animal Style. This time I tried the recent Cook's Illustrated Pub Burger. I documented the process quite well, so pictures before the recipe. 

Chopped Sirloin
Ready to grind
Grinding begins.
Freshly ground beef
Butter the beef
1/2 lb Patties 
Grilling - in a cast iron pan on the grill
2 min per side
5 min in the oven
The treasure
Inside
The Pub Burger
Makes 2 burgers

Ingredients

2 good hamburger buns 
1 lb petit sirloin 
2 tbsp butter
6 strips peppered bacon
2 oz good cheese (I used beechers flagship)
1 tbsp vegetable oil
salt
pepper
Pub Style Burger Sauce
     3/4 cup mayo
     2 tbsp soy sauce
     1 tbsp worcestire sauce
     1 tbsp brown sugar
     1 tbsp chopped chives
     1 tsp ground pepper
     1 clove garlic, minced

Directions

Cut the meat into 1/2 inch cubes trimming away large chunks of fat.

Lay out the chopped meat and place in freezer until slightly hard but not totally frozen.  About 40 minutes.

Also put the kitchen aid attachment in the freezer for at least 15 minutes.

Grind away using the coarse option.  Melt the buter in the mean time.

Spread out the ground beef and drizzle the butter throughout, add some pepper as well. 

Form into 2 meatballs and press out patties from there. Be careful to not overwork the meat.

If you aren't ready to eat, the patties can be stored for no more than a day.

Whip up the sauce (literally, just combine everything), make the bacon, and grate the cheese)

Preheat your over for 300.

Put the oil in the pan and kick the heat up to high. Season both sides of the burger with healthy amounts of salt and pepper while you wait for the oil to be just smoking.

Cook the burgers for 2 minutes without moving it. Flip and then cook on the other side for another 2 minutes.

Now, take the burger and put it on a baking sheet. Add the cheese and stick it in the oven for 5 minutes.

Take it out and let it rest for 5 minutes*. 

Add the sauce and bacon to the bun while you wait. 

Dish it up.

Sadly I trusted my shitty thermometer and not the recipe... I left it in the oven for a little longer and it ended up a bit, but not badly, overcooked. 

I have one more shot at making it medium rare and will post another picture if I do.

Still, so juicy and full of flavor. A true champ of a burger.

* After being very precise with 5 minutes of baking the second time around, the burger come out slightly pink and closer to the upper side of medium than medium rare... those seeking a medium rare burger should put it in for only 3 minutes. 6 will get you medium well. 

8 comments:

  1. Absolutely awe inspiring and beautiful burger here.

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  2. That looks so amazingly good...

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  3. Looks delicious! I think it's hard taking a good burger shot.

    I recently became a follower and really like your blog.

    I just awarded you the "Versatile Blogger Award." Go to my post today to retirve it: http://strandedincleveland.blogspot.com/2011/05/my-first-blog-award-random-versatile.html

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  4. I don't eat much meat but DAMN..I would kill for that right now!

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    1. That looks so authentic. I suddenly felt the hunger.

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  5. Wow, these were amazing...even though I didn't make them EXACTLY as written (I used partially thawed ground beef from my freezer that I got from the butcher down the street and didn't have any bacon). Made these for an at home "date night" with my husband...I don't think we need to go out for burgers anymore...absolutely fabulous! Thanks for sharing!

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  6. I used Chuck Steak, and ground it up in my Food Processor (froze the cubeswhich were closer to a 1/4") chopper attachment. Then I followed all the other instructions, and I did bake for 3 minutes -v- 5 minutes and the burgers came out medium rare. Delicious! Awesome, juicy!

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  7. Great burger! I used a chuck steak with 80/20. Still awesome! I used an Irish cheese with a little tang to it.

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