Quote:
Originally Posted by RobBlake
Cooper give me a good burger via stove top recipe
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RB I hope this is what you had in mind.
Funny you asked as this is what I had this for lunch except mine was cut in half and served on flour tortillas
I use a mix of brisket, short rib, and for sirloin, as I hardly ever buy hamburger, (you use what you like) patted out into 2 patties, guessing 1/5 lb each. 1/3rd pounder total?
Thin slice 1/4 white habanero pepper (no seeds please) or whatever flavor or variety you like (Habs have a thin flesh and are easy to finely julienne and they taste good too)
Cube (small 1/8") Irish white cheddar to your liking (or other hard cheese) as you want a high melting point. The less fat in the cheese the harder it is, so hard Italian cheese works too.
Press the pepper slivers into EACH salted patties (one side each) USING GLOVES OR UTENSILS!!! *** think before you rub your eyes hours later!!!
then place the cheese cubes evenly onto patties on top of the habs, gently pressing it info the meat.
Then press the two patties together and seal the edges (Tip: the outside edge of the burger should be thicker than the middle)
Season the outside, both sides, with sea or kosher salt and fresh ground super course pepper. if you like black pepper you can smash it.
To cook, use a heavy sauce pan (yes sauce pan) or a saute pan if you prefer preheating to hot hot, without damaging the pan. Add a little VOO, with a silicon brush, and immediately yet gently lay the burger into the pan as the oil will start to smoke if you delay.
When you can see the sides of the burger starting to turn brown, carefully flip the burger. (I use a silicon spat to get into a sauce pan myself). It should have a nice crust forming.
Have your buns ready for toasting, as you like them, and be looking for the same browning on side 2 of the burger before flipping again.
Now that you have a nice crust on both sides, yet undercooked inside, drop the heat a bit (keep the juices bubbling but not too hot) and flip the burger again after about a minute and then flip again after another minute. keep flipping till you fell it's cooked to your standards. You want to cook the meat not melt the cheese before the meat is cooked.
When you touch it and it feels firmish (comes with experience) or see the first sign of melted cheese pull it from pan and let rest on a brown paper bag, paper towels, or newspaper to drain excess grease and for the juices to go back into the meat. The burger should be firming up a little with only clear juices visible. If reddish stuff drips return to pan cooking both sides a little longer. if you already cook burgers on the stove this will come easy.
FYI...I am not bothered by med burgers but If it comes from a place that produces quantities of it always cook until juices are clear. I buy mine from a full service butcher where they grind to order so I go MR on my burgers.
Dress your burger (bikini top and shorts?), serve up sides or chips, and grab a beer. Enjoy.
The pepper flavors the meat and the cheese mellows the pepper. so it's a nice blend with the meat flavor coming through especially on the edges. I have served these to anywhere from wimps and kids alike to pepperheads and never any complaints.
I have cooked them on the grill but keeping the cheese from spewing out is tough there. Controlling heat on stove is easier.