BURGER OF THE GODS
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
STEAK BUNS WITH PEANUT SAUCE
Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.
Provided by Molly Yeh
Time 3h30m
Yield 8 buns
Number Of Ingredients 23
Steps:
- For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
- For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
- For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
- Heat a grill or grill pan to medium-high heat.
- Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
- Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
- Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.
STEAK ON A BUN (AKA BURGER OF THE GODS)
You'll never go back to prepackaged burger meat again! The two different meats that are freshly ground give it really great flavor. Courtesy of Alton.
Provided by hepcat1
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only ONCE during cooking.
- If desired, spread mayonnaise on a toasted bun and top with some freshly ground black pepper. Add your delicious burger and enjoy!
BURGER OF THE GODS
I found this recipe on The Food Network website, courtesy of chef Alton Brown. Simple to make, though a bit pricier than your regular burgers, these are fantastic. Appropriately named, these "steakburgers" are so flavorful they need no more than the kosher salt for seasoning.
Provided by Christmas Carol
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In separate batches, pulse the chuck and sirloin in a food processor 10 times.
- Combine the chuck, sirloin, and kosher salt in a large bowl.
- Form the meat into 5 oz patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes.
- Place the hamburger patties in the pan.
- For medium-rare burgers, cook the patties for 4 minutes on each side.
- For medium burgers, cook the patties for 5 minutes on each side.
- Flip burgers only once during cooking.
- If adding cheese, top burgers with cheese last few minutes of cooking.
- Serve on toasted Kaiser rolls.
MR. COOKGIRL'S HAMBURGERS: ODE TO THE GODS (AKA MOO-BAA BURGERS)
My husband based this simple hamburger mix on Alton Brown's 'Burger of the Gods'-(Alton uses a combination of chuck and sirloin). We are very lucky indeed to have access to top quality free range beef and lamb in our county. I'm not much of a hamburger eater, but these are delicious. Quality ingredients make a huge difference in taste! *Update*: sometimes we substitute Salish salt which is alderwood smoked and available here in the Pacific Northwest. The amount of this particular salt is reduced to a scant 1/4 teaspoon as it is very intensely flavored. Also, lately we've been preparing these as "sliders" (mini-hamburgers served on mini-hamburger buns.)
Provided by COOKGIRl
Categories Lamb/Sheep
Time 10m
Yield 2 pounds hamburger meat
Number Of Ingredients 4
Steps:
- Place the ingredients in a large bowl and mix together just until combined. Do not overmix.
- Cover. Refrigerate and chill then shape into 8 patties.
- Use your own preferred method to cook the hamburgers: grill, stove top, baked, etc. Mr Cookgirl stove top grills the hamburgers until the pink centers are *almost* done because the hamburgers will still cook off heat. By the time the hamburgers go from the grill to the table they will be perfectly cooked.
- Serve with your favorite hamburger toppings.
- About 8 patties yield.
Nutrition Facts : Calories 642.9, Fat 53.2, SaturatedFat 23.1, Cholesterol 165.9, Sodium 1324.5, Carbohydrate 0.6, Sugar 0.3, Protein 37.6
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