Best 21 Club Burger Recipes

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21 CLUB HAMBURGER



21 Club Hamburger image

This comes from Saveur magazine via the famous 21 Club in New York City(issue#122)! I have changed the recipe just a leetle bit(the original recipe used duck fat)!

Provided by Sharon123

Categories     Lunch/Snacks

Time 12m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1/4 cup yellow onion, minced
2 teaspoons fresh thyme, minced
1 teaspoon ground black pepper
1 teaspoon fresh rosemary, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel
1/8 teaspoon cayenne
1 egg, lightly beaten
2 -3 tablespoons extra virgin olive oil (optional)
kosher salt, to taste
4 hamburger buns, toasted

Steps:

  • In a large bowl, gently mix together the gound beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and oil, if usiing. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold. This will help to firm them up, as they're moister than most burgers owing to the addition of the oil and the egg.
  • Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns. Enjoy!

21 BURGER



21 Burger image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 buns

Number Of Ingredients 6

2 stalks celery, finely chopped
3 tablespoons butter, divided
2 pounds ground sirloin
1/4 cup bread crumbs
1 (1-ounce) packet au jus gravy mix (recommended: McCormick)
4 hamburger buns, toasted

Steps:

  • Preheat oven to 400 degrees F.
  • In a large, oven-proof skillet, over medium heat, saute celery in 1 tablespoon butter, about 4 minutes. Remove celery and let cool.
  • In a medium bowl, stir to combine ground sirloin, bread crumbs, au jus mix, and sauteed celery. Form into 4 patties.
  • Melt remaining butter in skillet. Carefully place patties in skillet and cook 2 to 3 minutes, or until browned on 1 side. Flip patties and place in preheated oven. Cook for 12 to 15 minutes for medium doneness.
  • Serve hot on toasted buns with desired condiments.

21 CLUB BURGER



21 Club Burger image

Make and share this 21 Club Burger recipe from Food.com.

Provided by kirsten.regan

Categories     Lunch/Snacks

Time 2h16m

Yield 4 hamburgers, 4 serving(s)

Number Of Ingredients 6

1/4 cup finely chopped celery
3 tablespoons butter, divided
2 lbs ground sirloin
1/4 cup breadcrumbs
1 (1 ounce) packet au jus mix
4 toasted buns

Steps:

  • Preheat oven to 400 degrees.
  • In a large, ovenproof skillet saute celery in 1 tablespoon butter over medium heat for about 4 minutes. Remove celery and let cool.
  • In bowl, combine sirloin, bread crumbs, au jus, and celery. Form in to 4 patties.
  • Melt remaining butter in skillet. Place patties in skillet and cook 2-3 minutes or until bron on one side. Flip patties and place in oven. Cook for 12-15 minutes for medium doneness. Place on buns.

Nutrition Facts : Calories 738.2, Fat 45.7, SaturatedFat 19.8, Cholesterol 175.1, Sodium 1263.3, Carbohydrate 29.7, Fiber 1.3, Sugar 3.2, Protein 49.2

THE CLUB 21 BURGER



The Club 21 Burger image

Finally found the legendary, infamous recipe for NY's Club 21 burger! This is the burger you dream about...perfection. I dare you!

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs ground sirloin or 2 lbs beef
2 tablespoons Crisco (or 4 TBS duck fat)
1 teaspoon ground fennel
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary, minced
1 whole egg
4 tablespoons onions, minced

Steps:

  • In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion.
  • Mix until all ingredients are incorporated evenly.
  • Divide the beef mixture into four, 8-ounce burgers.
  • Pack and shape them tightly.
  • On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a medium rare temperature (cook longer for a more well-done burger if desired.)
  • Serve on a bun.

Nutrition Facts : Calories 481.1, Fat 30.4, SaturatedFat 11.6, Cholesterol 193.9, Sodium 168.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 47.2

"21" CLUB BURGER



Provided by Molly O'Neill

Categories     dinner, burgers, main course

Time 45m

Yield 8 hamburgers

Number Of Ingredients 13

1/2 cup butter (1 stick) at room temperature
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper to taste
24 slices ripe red tomato
16 thin slices red onion
1 1/2 cups olive oil
1 cup freshly squeezed lemon juice
6 pounds fresh chuck
Salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian country-style bread, toasted
1/2 cup olive oil

Steps:

  • For the herb butter, place the butter, basil, thyme, parsley, salt and pepper in a food processor and pulse until smooth. Place it on plastic wrap, and loosely fold the wrap over. Roll it into a log and freeze.
  • For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
  • For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
  • With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
  • Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
  • Brush the toast with the olive oil and grill under a broiler until both sides are golden. Center each hamburger on 2 slices of the toast, top with the salad garnish and eat with a knife and fork.

Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 60 grams, Carbohydrate 48 grams, Fat 85 grams, Fiber 11 grams, Protein 84 grams, SaturatedFat 22 grams, Sodium 2032 milligrams, Sugar 14 grams, TransFat 1 gram

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