Beef Tartare Burger Food

BEEF TARTARE BURGER

Beef Tartare Burger image

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, burgers, main course

Time 30m

Yield 4 burgers

Number Of Ingredients 16

Ingredients

1 1/2 pounds fatty sirloin or chuck, cut into 1-inch chunks
1 shallot
1 medium garlic clove
1 tablespoon capers
2 anchovy fillets (optional)
1/2 cup chopped parsley
1/2 teaspoon Tabasco sauce, or more to taste
2 teaspoons Worcestershire sauce
Salt
pepper to taste
Chopped medium-cooked egg to garnish (optional)
capers to garnish (optional)
whole anchovies to garnish (optional)
diced sweet white onion to garnish (optional)
chopped parsley to garnish (optional)
peeled lemon slices, to garnish (optional)

Steps:

If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put beef, shallot, garlic, capers and anchovy, if using, into a food processor and pulse until coarsely ground - finer than chopped, but not much. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper. Mix gently, then taste and adjust seasoning. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
Garnish with chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 2 grams

HOW I REVAMPED ALTON BROWN'S STEAK TARTARE INTO A BURGER

How I Revamped Alton Brown's Steak Tartare Into A Burger image

Yield 4

Number Of Ingredients 24

Ingredients

1 lb. Ground Top Sirloin
2 tsp. Sherry Vinegar
½ tsp. Dry Mustard
2 large Egg Yolks
¼ cup Light Olive Oil
6 tbsp. finely Diced Shallots
2 tbsp. small, Brined Capers, drained and un-rinsed
1 tsp. Kosher Salt
¼ cup Celery Leaves, finely chopped
2 tbsp. Italian Parsley, finely chopped
1 cup Crushed Saltine Crackers
1 White Onion, thinly sliced
1 tbsp. Butter
1 tbsp. Water, optional
2 tbsp. Balsamic Vinegar
1 cup Mayonaise
3 cloves Garlic, minced
2 tbsp. Fresh Lemon Juice (about ½ Lemon)
¾ tsp. Salt
½ tsp. White Pepper
4 Ciabatta Rolls, cut in half
Shredded Cheese, as needed
8 slices of Bacon, cooked
4 Green Lettuce Leaves

Steps:

Mix all ingredients for the patties in a large mixing bowl. Form into four patties and set aside.
Over medium-high heat, melt butter in a large skillet and sauté the onion. Add water to the pan to quicken up the process, if desired. Once softened, add balsamic vinegar and continue to cook until thickened (about 1 - 2 more minutes).
While sautéing the onion, go ahead and cook the bacon. Use whatever method you prefer. Once cooked, drain on paper towels and set aside.
Whisk together all ingredients for the garlic lemon aioli and place in the refrigerator until you're ready to assemble the burgers.
Remove onions from skillet and transfer them to a small bowl. Set aside.
In the same skillet the onions were cooked in, add another tablespoon of butter and allow it to melt. Depending on the size of your skillet, cook burgers until golden brown on each side. Do not overcrowd the skillet, so work in batches if necessary. I usually cook the patties for about 3 - 4 minutes on each side.
While the patties are cooking, toast the Ciabatta rolls under the broiler. Add shredded cheese to the bottom half of each roll and continue to broil until melted and bubbly, about 1 minute.
To assemble the burgers, simply place the burger on top of the melted cheese half. Then top with onions, bacon, green lettuce leaf and lemon aioli. Enjoy immediately!

ORIGINAL STEAK TARTARE

Original Steak Tartare image

The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Provided by ITSIE

Categories Meat and Poultry Recipes Beef Steaks

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound finely ground beef tenderloin
1 teaspoon brown mustard
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg

Steps:

In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g

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