HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
TAVERN BURGERS
Steps:
- Heat a cast-iron griddle over medium heat until hot.
- Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
- Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
- Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
- Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.
LITTLE TAVERN SHOPS HAMBURGERS
Little Tavern Shops is a defunct chain of hamburger restaurants in Baltimore, Maryland, and Washington, D.C that appears to be on the cusp of a revival. The slogan of the chain was "Buy 'em by the bag", and its signs promised "Cold drinks * Good Coffee". The stores were quite small and could accommodate only a few seated customers, while most business was take-out. This recipe is posted in response to a HUGE forum discussion. If you wish to make larger patties, roll the meat into 1.7 ounce meatballs and cook as directed.
Provided by Molly53
Categories Lunch/Snacks
Time 25m
Yield 8 mini-hamburgers
Number Of Ingredients 5
Steps:
- Place meat balls in a hot pan or flat-top griddle.
- Add a good pinch of the onions to the top of each meat ball (about 1/2 teaspoon each).
- Smash each meat ball flat with a spatula and cook for a minute or so.
- Flip each burger, add salt and pepper to taste.
- If you wish, toast/fry the split rolls in the burger grease as the meat is cooking (this is optional).
- Remove rolls from grill and place a slice of pickle on each one.
- Once the burgers are cooked (they are very small, it won't take any time at all) place one on each roll.
- At the restaurant, the burgers were put in a steamer drawer to hold until sale. You may have to come up with some sort of steaming device. Try paper towels or "Handiwipe" towels, soaked in water (and squeezed out to "damp"), to cover the burgers while in the steamer drawer.
- Serve with condiments of your choice.
LITTLE TAVERN HAMBURGERS RECIPE - (3.8/5)
Provided by Bonnie-2
Number Of Ingredients 5
Steps:
- Soak Onion Flakes in Water. Combine Beef and Onions into small Balls and put into medium pre-heated fry pan and as they "hit" the pan, Flatten them. Turn and Cook on second side. Top with Pickle Slice. Serve on Small Dinner Roll For Cheeseburgers, Add small piece of Cheese after turning to cook second side. Top with 1/2 roll while still in pan and till cheese melts.
THE BLUE MILL TAVERN LOOSEMEAT SANDWICH
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
Provided by plantfreek
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
- Melt fat over medium heat and lightly salt bottom of skillet.
- Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
- Add chopped onion while browning meat.
- Keep working with the back of spoon to break up meat.
- When meat is browned, drain off any fat and return meat to skillet.
- Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
- Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
- Adjust salt and pepper to taste.
- Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
- When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
- *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
- Likewise, don't add any liquid smoke or Worcestershire sauce.
- Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
- If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
- Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
"ENGLISH" PUB BURGER
English pub food flavors on English muffins!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Heat a cast-iron skillet over medium-high heat.
- For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
- For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
- Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
- While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
- Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.
ALMOST WHITE CASTLE® HAMBURGERS
If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!
Provided by Frank David
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
- Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
- Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.4 g, Cholesterol 26.5 mg, Fat 6.2 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 283.3 mg, Sugar 1.7 g
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