Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Monday, January 23, 2012

Killer Burger Recipe



Sometimes there are no two ways about it...you just gotta have a burger. Whether it's that whiff of grilled red meat you smelled on your way home from work or that juicy patty you saw on T.V. What ever it is, once you get the urge there's no turning back. This happens to me about 3 times a year. Lately, I've been running over to my new favorite burger joint on Chicago and Wells called Farmhouse. This comfy, yet lively craft tavern, is a farm to table concept with a local seasonal focus on craft beer, food and liquor. The bartender told me that the grass-fed, organic beef is ground in-house...sold! They also have my favorite yooper delicacy; the pastie

If you feel like grilling up your own burger at home, here is a tasty recipe I threw together. My favorite cooking method for burgers is over charcoal but sometimes we must make concessions in life. I live in a high rise so that = no gas, and no balcony pour moi.  I made mine on an electric grill but a grill pan or cast iron skillet on the stove works well also.  


1.5 lbs grass-fed, pasture raised, organic beef (85%)
4 shiitake mushrooms, diced
2-3 TBSP red onion, minced
1 TBSP soy sauce  
1 TBSP ketchup
1/4 tsp garlic powder
salt tt
black pepper tt
1 egg 
1 TBSP olive oil
spray oil


Pre-heat your grill or grill pan to high. Saute the onion and mushrooms in the oil just until soft. Season with salt and pepper and add the soy sauce. Reduce the liquid until it is almost dry, remove from heat and set aside. 

In a large bowl, combine the beef, seasonings, ketchup, and egg. Then incorporate the ingredients from the pan into the burger mixture. Make 4 nice patties.


Spray the grill with a little oil to prevent any sticking and lay out the patties. Grill for 2 minutes and than turn the patties 90 degrees to make nice cross hatch grill marks. Continue to grill for an additional 2 minutes than flip. Repeat the grill mark exercise above. If you take the burger off of the grill now it will probably be around rare or medium rare doneness. For medium leave it on for 1-2 more minutes, and for well 1-2 additional minutes. The more well done the meat, the firmer the patty will feel when you push your finger into it. You can use a meat thermometer for assistance if you wish, 130 degrees for rare to 165 degrees for well. To be safe though, most guidelines recommended you cook your burger to an internal temperature of 160 degrees.

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