21 Burger Food

'21' CLUB HAMBURGER

'21' Club Hamburger image

When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's "new" hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.

Provided by The New York Times

Categories lunch, burgers, main course

Time 1h20m

Yield One hamburger

Number Of Ingredients 12

Ingredients

8 tablespoons butter at room temperature
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
12 ounces freshly ground choice chuck (preferably with a 22 percent fat content)
Salt to taste, if desired
Freshly ground pepper to taste
2 slices Italian peasant bread, each slice about 1/2 inch in thickness and 5 inches in diameter
3 tablespoons olive oil
2 to 4 thin slices red, ripe tomatoes
2 thin slices red onion
2 teaspoons freshly squeezed lemon juice

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.

THE CLUB 21 BURGER

The Club 21 Burger image

Finally found the legendary, infamous recipe for NY's Club 21 burger! This is the burger you dream about...perfection. I dare you!

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground sirloin or 2 lbs beef
2 tablespoons Crisco (or 4 TBS duck fat)
1 teaspoon ground fennel
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary, minced
1 whole egg
4 tablespoons onions, minced

Steps:

In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion.
Mix until all ingredients are incorporated evenly.
Divide the beef mixture into four, 8-ounce burgers.
Pack and shape them tightly.
On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a medium rare temperature (cook longer for a more well-done burger if desired.)
Serve on a bun.

Nutrition Facts : Calories 481.1, Fat 30.4, SaturatedFat 11.6, Cholesterol 193.9, Sodium 168.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 47.2

21 BURGER

21 Burger image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 buns

Number Of Ingredients 6

Ingredients

2 stalks celery, finely chopped
3 tablespoons butter, divided
2 pounds ground sirloin
1/4 cup bread crumbs
1 (1-ounce) packet au jus gravy mix (recommended: McCormick)
4 hamburger buns, toasted

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.

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