Rich Man's Hamburgers

“This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states.”
READY IN:
27mins
YIELD:
2-3 burgers
UNITS:
US

Ingredients Nutrition

Directions

  1. CUT the beef into 1-inch chunks.
  2. Place in food processor in two batches and pulse until it's coarsely ground.
  3. (Don't overprocess; you want it a little chunky.) Put meat in a bowl and add the shallots, chives, mustard, Tabasco, egg yolks, Worcestershire, cognac, sea salt, capers and pepper.
  4. With very clean hands, work the ingredients into the meat, then form into three or four burgers about 1 1/2 inches thick.
  5. PLACE burgers in the refrigerator to chill and firm up while you start a fire in the grill.
  6. Grill over direct heat about 5 to 6 minutes per side.
  7. Insert an instant-read thermometer from the side to make sure the center is 160 degrees.
  8. While burgers are grilling, brush the insides of the rolls with melted butter.
  9. Place on the grill, cut side down, to toast lightly.
  10. Serve with Brooklyn Ketchup and your favorite toppings.
  11. For Brooklyn Ketchup: BEAT all the ingredients together in a small bowl or cup.
  12. The authors note that the garlic flavor gets stronger if you let it stand for an hour, but don't make it more than 24 hours in advance.
  13. Makes about 1/4 cup.

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