Atk Old Fashioned Burger Food

YOU'LL NEVER BUY GROUND BEEF AGAIN ONCE YOU LEARN THIS BURGER HACK

Steps:

• Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
• Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to rimmed baking sheet. Repeat grinding in three batches with remaining meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.
• Sprinkle 3/4 teaspoon salt and one teaspoon pepper and over meat and gently toss with fork to combine. Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty. Press center of patties down with your fingertips to create 1/4-inch-deep depression. Transfer patties to platter and freeze for 30 to 45 minutes.
• For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (four quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes.
• For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
• Clean and oil cooking grate. Season one side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Place burgers on grill (directly over coals if using charcoal) and cook, without pressing on them, until browned and meat easily releases from grill, four to seven minutes. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), four to seven minutes longer.
• Transfer burgers to plate and let rest for five minutes. Serve on buns.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!

ATK OLD-FASHIONED BURGER

Steps:

• 1. Mix ingredients for burger sauce and refrigerate it until you're ready for it. 2. Place chunks of meat onto baking sheet about 1/2 inch apart. Freeze until very firm, hard around the edges, but still pliable (15-25 minutes). 3. Grind meat in a food processor in two batches, using 10 to 15 one-second pulses and redistributing meat in the processor as necessary. Transfer the meat to a tray or baking sheet without touching it - just overturn the processor bowl onto the tray. You want to touch the meat as little as possible from here on out. Discard gristle or hunks of fat. 4. Gently separate ground meat into 4 equal mounds using a spatula. Shape each mound gently (without picking it up) into a patty about 4 inches in diameter and thin (about 1/4 inch thick), leaving edges ragged and crevices in the burger. Season top of each patty liberally with salt and pepper. Use a spatula to flip patties and season the other side. Stick them in the refrigerator while you toast the buns. 5. Melt 1/2 tablespoon butter in a 12-inch skillet over medium heat until it foams. Toast 4 buns, tops and bottoms, in batches until golden brown. Set aside and wipe out the skillet. 6. Put skillet on high heat. Add oil and heat until just smoking. Using a spatula, put all 4 patties into the skillet and cook without moving for 3 minutes. Flip burgers over gently and cook for 1 minute. Top each with a slice of American cheese and cook for another minute. 7. Place patties onto bun bottoms and place sliced onions on top. Spread burger sauce on each bun top, cover burgers, and serve immediately.

OLD-FASHIONED CHEESEBURGERS

Steps:

• Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
• Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.

BEST OLD-FASHIONED BURGERS

Steps:

• Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
• Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
• Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
• Return skillet to high heat; add oil and heat until just smoking. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
• Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
• Classic Burger Sauce: Mix ingredients together (makes 1/4 cup).