Islak Burger Wet Burger Recipes
ISLAK BURGER (WET BURGER)
Late-night crowds go wild for the delicious Islak "wet burgers" of Istanbul's Taksim Square. When a last minute trip to Turkey isn't possible, this recipe is a close second; the simple burger is packed with garlicky flavor and the easy-to-make, buttery tomato sauce gives the final burger that Sloppy Joe/meatloaf-like succulent texture that makes these burgers totally addictive.
Provided by Katherine Sacks
Categories Cooking After Dark Hamburger Turkey Beef Ground Beef Tomato Paprika
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix beef, parsley, half of garlic, and 1 tsp. paprika in a large bowl. Divide into 4 loosely packed patties 4" wide and 3/4" thick. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Meanwhile, cook 4 Tbsp. butter and remaining garlic in a medium saucepan over medium heat, swirling pan occasionally, until butter turns caramel-brown and smells nutty, about 5 minutes. Add tomato paste and remaining 1/2 tsp. paprika, whisk to combine, and cook until paste begins to caramelize, about 30 seconds. Add 3/4 cup water and whisk until smooth; simmer until mixture thickens slightly, about 5 minutes. Remove from heat.
- Heat a large cast-iron skillet over medium-high. Melt 1 Tbsp. butter and cook buns, cut side down, until cut sides are golden-brown, about 2 minutes (you may need to do this in 2 batches, using additional butter if needed). Using a brush, generously brush cut side of buns with tomato sauce. Transfer buns to a 13x9" glass baking pan.
- Add oil to skillet and increase heat to high; heat until oil begins to smoke. Season patties on both sides with salt and pepper. Reduce heat to medium and cook burgers until lightly charred on the bottom, 2-3 minutes. Flip and cook to desired doneness, 2-3 minutes for medium-rare.
- Transfer burgers to pan with sauce and coat burgers in sauce. Transfer burgers to bun bottoms and top with top bun. Brush top of bun with sauce. Cover pan with foil, transfer to oven, and bake 5 minutes. Carefully remove foil and serve immediately.
- Do Ahead
- Raw burger patties and sauce can be made 3 days ahead; cover separately and chill. Reheat sauce in a medium saucepan over medium, whisking until smooth.
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- Crush the garlic with a little salt using a mortar and pestle. Mix together the tomato passata, 1 tablespoon of the olive oil, and the garlic in a large bowl. Season with freshly ground blakc pepper. Set aside.
- Divide the meat into four equal portions and shape into four patties. In a large frying pan over medium-high heat, sear the patties quickly on both sides (about 1 minute) in the remaining oil. Pour over the tomato sauce, reduce the heat to very, very low and cook for 5 minutes; the meat needs to become impregnated with the sauce. Push the patties to one side of the frying pan and arrange the bun halves face down on the tomato sauce. Cover and cook for 10 minutes (still over low heat). The buns should be 'wet'- that is the whole idea. To finish, sandwich each patty between two pieces of bun.
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- Once garlic becomes aromatic (about 30 seconds), add tomato paste and ketchup and stir or whisk to break up the paste and evenly distribute the garlic.
- Add the can of tomato sauce and water. Stir and let the mixture simmer uncovered on a very low heat to allow the garlic to penetrate the flavor of the tomato sauce as you work on the hamburger patties.
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