Patty Melt

A Lunch Counter Favorite



Recently (as I write this) I read an ode to the patty melt. You know the sandwich: hamburger patty, grilled rye bread, Swiss cheese, and (often) 1000 Island dressing. When done well it's crisp and juicy, sweet and slightly salty, rich and savory. It's the sort of sandwich I could order as a kid at Woolworth's or the drug store's lunch counter. But I probably haven't seen it on a menu more than once or twice since then and it had dropped from my mind. However, after reading Janet Zimmerman's praise of this sandwich/burger hybrid I had to make one — or two.

Recipe here...

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Hamburger Heaven

Hamburger Heaven



Those of you who have followed this blog for a year or more (and if you've been following it for more than three years - please let me know, SG is approaching it's seventh birthday in October this year) will have noted that I'm a fan of simple cooking. Simple doesn't always mean quick or easy or cheap. A lot of food requires long and slow cooking to become luscious. It requires chopping up onions and carrots and celery to produce taste. It requires wine to produce richness. It might even require anchovies to create depth. But the most complicated kitchen technique you'll find in most of my recipes is a pie crust. The most outlandish ingredient is the afore-mentioned anchovies. The most work is peeling and dicing.

When you eat a burger like that you understand why hamburgers achieved their universal popularity prior to the era of Burger King and McDonalds.

Oh sure. There are exceptions to this focus. I adore soufflés and they can be fussy. Fondue requires some time spent over the stove. And cassoulet - peasant dish that it is - isn't made in most American kitchens from the pantry ingredients and leftovers found in the French kitchens where it originated. But often seriously good food is quick, easy, and cheap.

I made hamburgers last night.

I bought some ground beef (pasture-raised) at the farmers' market and shaped it into patties (Tip: press your thumb down into the center of the patty to keep it from shrinking into an elongated softball). Gave the patties a couple of pinches of salt and a few grinds of black pepper. Then I grilled them in a cast iron skillet. When I turned them over I topped them with a chuck of good cheddar cheese and covered the skillet to promote melting.

In the meantime I made a sauce of 3 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 tablespoon A1 Sauce. The sauce went on ordinary hamburger buns followed by fresh tomato, lettuce, and the burgers. By the time I finished eating a burger the juices had turned the bun into a soggy mess and I was using all ten fingers to hold it together.

But damn it was good! When you eat a burger like that you understand why hamburgers achieved their universal popularity prior to the era of Burger King and McDonalds.

Go make a hamburger. A basic hamburger with no additives like minced garlic or curry powder or feta cheese, just the best meat you can buy. Dress it simply with local tomatoes and lettuce - onion if you like. Toss on a thick slice of cheese and let it melt. Add the condiments you prefer to a decent bun (I screwed that one up on this effort). And when you bite into it reflect on how easy, quick, and simple a complete meal (because it is a complete meal) can be.

Technorati: Food | essay | kevin d weeks | seriously good | burgers

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Wordless Wednesday

Recipe here...

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Tip: Better Burgers

If the last burger you ate was in a fast food joint, then you short-changed yourself. A well-made homemade burger is not only far superior to what you can buy, but it's a great choice when cooking for two. They're easy to make and, because burgers freeze well, you can make up half a dozen and freeze four for a later meal. Here are a few tips for creating better burgers.

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Technorati: Food | tips | kevin d weeks | cooking for two | burgers

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Burgers: a la Greque

It's Greek to Me



A few summers back I was playing with burger ideas and thought a marinated burger sounded like a good idea. So I bought a small chuck roast, mixed up a marinade, and marinated the roast over night. The next day I dried the roast off with a towel, cubed it, and made ground beef. It was a mixed success. The flavor was pretty much what I hoped, but the meat had absorbed too much marinade and wouldn't hold together on the grill. I put the idea aside until this past summer when I decided to try again.

This time I decided that instead of actually marinating the meat, I'd simply add a bit of the marinade ingredients to the ground beef. My thinking was this approach would give me more control over the amount of liquid. With some tweaking I got the burger I'd hoped for.

Juniper Berries are the berries from a relative of the juniper shrubs used in landscaping.

Make these up a few hours in advance to give the flavors time to meld before grilling. And I like serving them on these Black Pepper/Garlic Buns with a slice of red onion, some sliced cucumbers, and tzatziki sauce.

Marinated Greek Burgers
Makes 4 servings

Burger:
1 1/2 pounds ground chuck
1 tablespoon olive oil
1 1/2 tablespoons red wine
1 1/2 teaspoons red wine vinegar
12 juniper berries, crushed then finely chopped*
1/2 teaspoon ground pepper
1 teaspoon salt
1 tablespoon finely minced fresh rosemary
1 tablespoon finely minced fresh oregano
1 large clove garlic, crushed
Tzatziki Sauce:
1 cup Greek-style yogurt**
1 large clove garlic, crushed
1 tablespoon lemon juice

Thoroughly mix together all the burger ingredients, form into patties, wrap separately in plastic, and refrigerate for at least four hours and as long as 24 hours to allow flavors to meld.

Mix all tzatziki ingredients together and chill.

Put burgers on grill over medium heat for about 5 minutes per side. Serve on a bun with tzatziki sauce, thinly sliced cucumbers, and red onion.

*Juniper Berries are the berries from a relative of the juniper shrubs used in landscaping. They have a delicious resinous flavor and can be found at upscale markets. If you can't find them, increase the minced rosemary by 50 percent.

**Greek yogurt is thicker than most commercial yogurt. If you can’t find it, drain regular plain yogurt in a couple of folds of cheesecloth in a sieve over a bowl for 6 hours.

Technorati: Food | recipe | kevin d weeks | seriously good | burgers | greek

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Kitchen Window: Building a Better Burger

Burgers are the ultimate American food. Not those stale, thin, tasteless patties found on every corner in every city. No, the true burger is thick, full of flavor, the meat just ground, the buns fresh.

A great burger offers simple but powerful flavors. It's hot and easy to chew, and the juices drip down your chin, sending an atavistic memory of primal feasts racing through your nerves.

You can read the complete article at NPR's Kitchen Window.

Technorati: Food | recipe | kevin weeks | seriously good | kitchen window | burgers | sandwiches

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