Best 21 Club Hamburger Recipes

21 CLUB HAMBURGER

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

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

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.

THE CLUB 21 BURGER

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.

"21" CLUB BURGER

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.