21 CLUB HAMBURGER
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
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' 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.
"21" CLUB BURGER
Provided by Molly O'Neill
Categories dinner, burgers, main course
Time 45m
Yield 8 hamburgers
Number Of Ingredients 13
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
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.
THE CLUB 21 BURGER
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
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 HAMBURGER
Number Of Ingredients 10
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.
- 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.
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