Best Luchow Hamburgers Recipes

LüCHOW'S SAUERBRATEN

Lüchow's Sauerbraten image

Lüchow's was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I'm also lucky to have found a copy of "Lüchow's German Cookbook" (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)

Provided by Belgophile

Categories Roast Beef

Time P4DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs round steaks
1 tablespoon salt
1/2 teaspoon pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1/2 pint red wine vinegar
2 bay leaves
2 tablespoons vegetable oil (or kidney fat)
6 tablespoons butter
3 tablespoons flour
1 tablespoon sugar
5 gingersnaps, crushed
potato dumplings (see Luchow's Kartoffel Klasse)

Steps:

Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

Nutrition Facts : Calories 652.1, Fat 42.9, SaturatedFat 18.4, Cholesterol 196.1, Sodium 1440.8, Carbohydrate 14.5, Fiber 1.3, Sugar 5.4, Protein 48.4

LUCHOW HAMBURGERS

Luchow Hamburgers image

To quote my sister in law: "how did you make them? My son says yours are better than mine." Out of the mouth of a nine year old who hates hamburgers. These stay very moist. Been making them since I was in my teens. Not low fat.

Provided by drhousespcatcher

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs beef
1/2 lb veal kidney fat or 1/2 lb beef suet
4 slices white bread, soaked in water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 eggs, beaten

Steps:

Mix the meat and the fat. Squeeze as much water as you can out of the bread.
Add to the meat and mix smoothly. Add the seasoning and eggs. Combine well.
Shape into large patties. Broil or cook in a little hot fat in a pan until brown and done.
There should be NO pink showing in the burger.

Nutrition Facts : Calories 1455.3, Fat 150.7, SaturatedFat 64.8, Cholesterol 246, Sodium 562, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 16.5

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