'21' CLUB HAMBURGER
When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's "new" hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.
Provided by The New York Times
Categories lunch, burgers, main course
Time 1h20m
Yield One hamburger
Number Of Ingredients 12
Steps:
- Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley. Blend well. Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter. Place in the freezer for an hour or longer, until it is frozen. This butter may be used a portion at a time and refrozen.
- Preheat a gas or charcoal broiler to high.
- Shape the meat into a round ball without kneading. With the finger, make a partial indentation through the center of the ball. Shove one frozen tablespoon of butter into the center of the ball and press to close the opening. Flatten the meat into a patty shape about three-quarters of an inch thick. Sprinkle on both sides with salt and pepper. Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
- Brush the bread slices on one side with one tablespoon of olive oil. Place the slices oiled side down on the grill and cook briefly until lightly toasted. Turn and cook briefly on the second side.
- Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil. Toss briefly.
- Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread. Serve the tomato and onion slices on the side to be added to the hamburger as desired. Serve tomato ketchup only on request. The hamburger is also served with freshly cooked gaufrette potatoes on the side.
CRAIG CLAIBORNE'S PREFERRED HAMBURGERS
Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, burgers, main course
Time 10m
Yield Four hamburgers
Number Of Ingredients 9
Steps:
- Divide the meat into four equal portions and shape each portion. Press each portion as gently as possible, just enough so that it holds together.
- Sprinkle the bottom of a heavy skillet, preferably a black-iron skillet, lightly with salt, if used. Heat the skillet until it is hot and almost smoking. Add the patties and sear well on one side, about two minutes. Using a pancake turner, turn the patties and reduce the heat to moderate. Cook on the second side about two or three minutes or to the desired degree of doneness.
- If desired, sprinkle each hamburger with salt and pepper and top each with one tablespoon of butter.
- Meanwhile, toast the cut sides of each bun until they are lightly browned. Arrange the bun halves, cut side up, on four dinner plates. Sprinkle each patty with one-quarter teaspoon Worcestershire sauce, one tablespoon parsley and one-half tablespoon lemon juice. Add one onion slice atop each hamburger. Top each serving with the remaining toasted bun halves, cut side down. Serve with tomato ketchup.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
SAUCE NEWBURG
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 10m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams
PIERRE FRANEY'S HAMBURGER WITH EGG AND ANCHOVY
Provided by Craig Claiborne And Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield Four hamburgers
Number Of Ingredients 7
Steps:
- Divide the meat into four equal portions. Shape each portion into balls and then flatten into patties, like broad hamburgers, about four inches across and half-an-inch thick. Sprinkle the meat on both sides with salt and pepper.
- The hamburger may be cooked on a hot grill - such as a barbecue grill, under a hot broiler or in a very hot skillet - without additional fat. Turn once while cooking and cook to the desired degree of doneness. Cook two to five minutes on each side according to taste. Transfer the patties to each of four plates.
- Heat one teaspoon of butter at a time in one or more small skillets and add one egg to each skillet. Cook them without turning until the white is firm and the yolk remains soft and runny. Sprinkle with salt and pepper. Then slip each, yolk side up, onto each patty.
- Use the anchovy fillets, either split in half lengthwise or whole. Arrange the halved or whole fillets around the yolks in a triangular fashion.
- Heat the four tablespoons of butter until they are foamy and add the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts of the sauce over each serving and serve hot.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 19 grams, Sodium 581 milligrams, Sugar 0 grams, TransFat 0 grams
THE PERFECT HAMBURGER
Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
TOMATO SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, condiments
Time 40m
Yield Four to six servings
Number Of Ingredients 9
Steps:
- Put the tomatoes and their liquid into the container of a food processor or electric blender. Process finely.
- Heat th e oil in a saucepan and add the onion and garlic. Cook, stirring, unt il wilted. Add the cinnamon, salt and pepper to taste, bay leaf and sugar. Bring to the boil and let simmer about 30 minutes. Remo ve and discard the bay leaf and cinnamon stick, if used.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 3 grams
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
BEEF BOURGUIGNON
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, roasts, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram
STUFFED CABBAGE WITH PORK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, appetizer
Time 2h30m
Yield Eight or more servings
Number Of Ingredients 20
Steps:
- Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
- Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
- Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
- Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
- Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
- Preheat the oven to 375 degrees.
- Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
- Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
- Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
- Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
- Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
- Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
- Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
- Cut the cabbage into pie-shaped wedges and serve with the hot sauce.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1252 milligrams, Sugar 11 grams, TransFat 0 grams
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