21 Club Hamburgr Copycat Recipes

'21' CLUB HAMBURGER

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 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:

• 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.

21 CLUB HAMBURGR COPYCAT RECIPE

Steps:

• Combine celery and chicken broth in a small saucepan over very low heat; poach the celery for 20 minutes. Drain and cool. Combine celery with remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary. Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.