Zuni Hamburgers Recipes

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ZUNI HAMBURGERS



Zuni Hamburgers image

These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

1 1/2 pounds boneless beef chuck, with some fat intact
1 scant teaspoon fine sea salt
4 four-inch squares foccacia, halved horizontally, for serving
Aioli Test Kitchen's Favorite Aioli, for serving
Lettuce, for serving
Judy's Zucchini Pickles, for serving

Steps:

  • Cut meat into 1-inch strips, and place in a medium bowl. Toss with salt, cover loosely with plastic wrap, and refrigerate for 18 to 24 hours.
  • Assemble a meat grinder with a 3/16-inch die and a sharp knife. Refrigerate grinder until thoroughly chilled (this will ensure proper texture and flavor).
  • Pass meat through the grinder twice. On the first pass, pay special attention that the meat is emerging cleanly and evenly. If it isn't, turn the grinder off immediately, and remove and clean the blade and knife. Reinstall and finish grinding the meat. As an alternative to grinding the meat, you can finely chop it by hand or in a food processor with a very sharp blade, however, this will result in a more fragile burger.
  • Working quickly, divide beef into four portions, and form into 3/4-inch-thick patties. Press patties a bit thinner in the center; the meat shrinks as it cooks and the patties will emerge an even thickness only if they start out thinner in the center. The patties may be made ahead up to this point and refrigerated, loosely covered, up to 12 hours ahead.
  • To cook the hamburgers on the stovetop: Choose a skillet (preferably cast-iron) not much larger than will hold the patties. Heat the pan over medium heat until the meat sizzles on contact. Cook until golden brown, about 3 minutes per side. Reduce heat to medium-low, and continue to cook, flipping patties twice, 4 minutes more for medium-rare. Remove from heat, and let rest for 2 to 3 minutes before serving.
  • Serve on foccacia with aioli and lettuce; serve pickles on the side.

JUICIEST HAMBURGERS EVER



Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
  • Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

ZUNI CAFé'S HAMBURGER



Zuni Café's Hamburger image

Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals and flipped three times to prevent it from overcharring or becoming tough, the patty is rested, like a roast. It is then served on a toasted square of rosemary focaccia, smeared with handmade aioli and accompanied by Zuni's acclaimed house pickles: fuchsia-red onion rings and turmeric-tinged sliced zucchini. With all the attention to detail, you'll see why a Zuni burger sells for $18. It is wonderful on its own, but toppings like Shelburne Farms Cheddar, Bayley Hazen blue cheese, grilled onions or portobello mushroom are also available, and most customers can't resist a heaping plate of shoestring potatoes alongside. It's perfectly possible to make these burgers at home, but know that the full project involves several recipes, so it's probably best to spread the work out over a few days.

Provided by David Tanis

Categories     dinner, lunch, burgers, main course

Time P1DT1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds boneless beef chuck, well marbled
1 generous teaspoon kosher salt
Focaccia (see recipe)
Small-batch aioli (see recipe)
Red oak leaf or other lettuce leaves, for garnish
Zucchini pickles (see recipe)
Red onion pickles (see recipe)

Steps:

  • Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
  • Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
  • Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
  • If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
  • To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.

ZUNI CAFé'S ZUCCHINI PICKLES



Zuni Café's Zucchini Pickles image

At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.

Provided by David Tanis

Categories     pickles

Time 1h

Yield 2 pints

Number Of Ingredients 9

1 pound zucchini, ends trimmed
1 small yellow onion, peeled
2 generous tablespoons kosher salt
Ice water and ice cubes
2 cups apple-cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric

Steps:

  • With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
  • Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
  • Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
  • Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
  • Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUCCHINI BURGERS



Zucchini Burgers image

With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups shredded zucchini
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 large eggs, lightly beaten
1/8 teaspoon salt
Dash cayenne pepper
3 hard-boiled large egg whites, chopped
2 tablespoons canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Steps:

  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.

Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

ZUNI CAFé CHICKEN



Zuni Café Chicken image

You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.

Provided by The New York Times

Categories     dinner, main course

Time 1h

Yield 2 or more servings

Number Of Ingredients 4

One small chicken, 2 3/4 to 3 1/2 pounds
4 sprigs fresh thyme, marjoram, rosemary or sage
Sea salt
1/4 teaspoon ground black pepper

Steps:

  • Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
  • Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
  • Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
  • When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
  • Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
  • Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
  • Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
  • Cut the chicken into pieces and pour the pan drippings over the chicken.

Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams

JUDY'S ZUCCHINI PICKLES



Judy's Zucchini Pickles image

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Zucchini Recipes

Yield Makes about 2 pints

Number Of Ingredients 8

1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
Scant 1 teaspoon ground turmeric

Steps:

  • Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
  • Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
  • In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
  • Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

ZUNI INDIAN BREAD



Zuni Indian Bread image

Not an authentic Native American recipe but the name given by "Bread Machine Magic." I avoided making this loaf for a long time because I don't typically have the ingredients but this is a very good, sturdy loaf. This recipe makes a 1 1/2 pound loaf.

Provided by LaJuneBug

Categories     Yeast Breads

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

7/8 cup buttermilk (or 3 tablespoons dry buttermilk powder and 7/8 cups water)
1 egg
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
3 tablespoons molasses
1/3 cup cornmeal
1 2/3 cups whole wheat flour
1 cup bread flour
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1/3 cup unsalted sunflower seeds, raw
3 teaspoons active dry yeast

Steps:

  • Place all ingredients in bread pan, select Light Crust setting and press Start.
  • After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 your before slicing.

Nutrition Facts : Calories 518.7, Fat 13.7, SaturatedFat 4.3, Cholesterol 66.5, Sodium 1069.2, Carbohydrate 85.2, Fiber 9.6, Sugar 11.7, Protein 18.2

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