Wednesday, April 28, 2010
Recipe: My favorite savory hamburger
Unfortunately the restaurant serves it with cheese and a bun with a sweetish taste, so I came up with an Food Allergy Queen version of their burger reminiscent of that combination of flavors. Luckily for us, a burger (without the bun) is gluten-free, dairy-free, soy-free, egg-free, nut-free and peanut-free. Yum!
Also, be sure not to cheat and use a leaner cut of ground beef. The burger needs to cook in some fat to be juicy, and much of it will drain off after cooking.
The FAQ Savory Burger
Makes four burgers
1 lb. ground beef, (85%, 15% fat)
1 Tablespoon finely diced onion, or 1 tsp. dried chopped onion, rehydrated
1 tsp kosher salt
1/2 tsp. ground oregano
1/2 tsp. ground black pepper
Condiments: grilled onions and a sweet pickle or relish
1. Heat the cast iron pan over medium heat for 10 minutes until hot. If using another type of frypan, the important thing is to get it hot throughout before adding the meat, but it won't take as long as 10 minutes :).
2. In a medium bowl, mix all ingredients thoroughly.
3. With medium firmness using your hands, form into four patties, flattened to the size of your palm. (If you pack it together too tightly or it's too tall, then the burger will be tougher since it takes longer to cook.)
4. Cook for four minutes each side, (to 135 degrees for medium rare), then remove from heat.
5. Let the burgers sit for a minute or two to allow the juices to come back into the meat.
6. Serve with grilled onions and your favorite sweet pickle, chutney or other sweet relish. (I pile them on way higher than in the picture, but it didn't photograph as well so I took them off.)
7. Obviously if you can have bread, serve on a bun! :)