Home Cooking

Helluva Burger [moved from Boston board]


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Home Cooking

Helluva Burger [moved from Boston board]

StriperGuy | | Aug 11, 2006 01:46 PM

I put this on the Boston Board, because I am not really a cook-a-burger-at-home guy. But there have been so many threads on the Boston board lately about burgers, and with the current demise (hopefully temporary) of Tim's tavern, I have been craving a serious burger for about a year. I have tried a couple of times, and come up short: have not hit O'Sullivans yet; I can't deal with eating at Bartley's, too crazy. Sometimes when it comes to food, you have to do it yourself:

The only thing I had eaten that day was (homemade) pancakes for breakfast, and some delicious Melon (Arax) for lunch. I am not a huge carnivore, but I was hungry.

I hit Shaws, and they had some pretty nice ground round, 15% fat. I really wanted chuck, but they did not have it. The only sirloin they had was 10%. I do like the 15% fat. I usually try to get the meat guy to grind some chuck for me on the spot, but he had cleaned the meat grinder for the day and would not oblige.

This was not intended to be very traditional burger, for toppings, I rounded up things I had in the house.

Made a 10-12 oz. patty with a touch of sea salt and fresh black pepper. (Recently bought some really fresh, fragrant peppercorns from Vietnam at the big supermarket in Chinatown.) The burger was almost an inch thick; I was careful not to over handle the meat.

Got a cast iron skillet smoking hot.

Meanwhile I toasted up 2 slabs of Iggy's 7 grain bread for my "bun."

Cooked the burger a good 5-6 minutes on each side. When it was done, it really was rare, I am usually a medium rare guy, but did not want to over cook this beauty and the outside was done.

As it finished I plopped two big slabs of aged goat cheese (Galleygirl was kind enough to give me a variety of wonderful dairy products a few weeks back cause I caught some striper and bluefish) on top and let it melt just a bit.

I smeared the bread with just the right amount of Kosciusco mustard, Heinz Ketchup, and a bit of Lea and Perrins (my favorite) steak sauce.)

Then I put a generous amount of slivers of local red onion, slices of local tomato, and a fistful of watercress on top.

Popped the lid on, and with a large glass of Sebastiani 2001 Barbera, I ate one Helluva burger. Mmmm, Mmmmm, Mmmmmmmm. I satisfied my burger craving. Whew!