During my 30 years as a chef all over the USA, one of the things that I have always been in search of is a expansive hamburger. I haven't had one in over 10 years and that was at an faded friend's house, and he is a farmer. I was fair kicking it at his house,(J.C) when he suddenly told me he had a taste for a burger, but he didn't eat at any of the restaurants around because he couldn't trust the cooks and their cleanliness habits of preparing food, which is another article in the making. He decided to prepare some and he honest wanted me to seek and rush me through his process, which I pleasantly agreed to do.
Now, my friend J.C., whom is in his 60's, is a expansive home cook and also a renaissance man. He knows about a lot of things here in Mississippi. He lives on a few acres where he has cows, chickens and a pond with bass, bream and catfish and he usually has a exiguous garden every year with corn, tomatoes, okra and other southern staples. He practices self-sufficiency passionately. He is a man of enormous humor and in fact, if I known James Brown, the "Godfather of Soul", I would have wanted him to be like J.C., who is the "Godfather of shaded Life" here in Central Mississippi. J.C. loves the music of James Brown and even at his age he aloof mimics his dances when he hears any of his music. He is the hardest working man I know and a legal industrious hustler in the highest regards.He is sad as coal and has a heart of gold.
J.C. comes from a astronomical family and they all ravishing grand live in the same neighborhood (the street he lives on bears his family name) and people are always seeking him out for one reason or another, so I am always cheerful when he spends time with me to talk about food, my current subject. This is how he objective one day out of the blue decided to fraction with me his blueprint of making a juicy hamburger, and I did listen in tunnel vision when he shared this recipe with me.
Let me be sure about this recipe. You can forget about buying the pre-ground beef or chuck in the supermarket. High - kill meats are not well-known. It's best to have a meat grinder or have the butcher grind it for you while you wait. The buns should be 4"-5" inches in diameter, not those slight ones. The iceburg lettuce should be ice wintry(double rinse and leave in ice water for no more than 5 minutes and then pat dry before putting in burger) and the tomatoes should preferably should be organic beefsteak and ice chilly. exhaust only sweet onions, such as Vidalia, Maui, Texas Sweet or Red onion which has been thinly slices and kept wintry because you want the hot to meet the frosty in this recipe. spend whole kosher dills and prick them yourself if you want pickles. You should exercise "reach befriend Sauce" (forget about mayo, mustard and ketchup, it gets mixed anyway in the final layout) for the dressing and kosher salt and freshly ground sad pepper should be sprinkled on after the meat is cooked. If cooking on a grill, employ hardwood smoke, for flavor enhancement or if cooking inside, try
using a cast iron skillet,(medium heat is graceful), this is how us food purists in Mississippi do it. Forget about those teflon coated pans or any of that other gimmicky cookware. salvage yourself some cast iron cookware if you don't have any. By the plot, each burger should be portioned into 8 oz. loosely packed patties.
This recipe is for 4 people. I do have a golden recipe for the best homemade fries and milkshake, but I'll have to give that to you later.
The Best Homemade Burger In The U.S.A.
1 pound each - beef short ribs and beef brisket. (acquire the meat off the bone on the beef short ribs and peel away the layer of what I call sinew, from the assist of the short ribs) then crop into tiny oblong chunks to fit into the meat grinder chute so as to not clog it up. Do a course grind.
4 Tablespoons peanut oil, or olive oil or clarified butter or any oil of your choosing.
Ice icy Iceburg lettuce leaves
4"- 5" recent hamburger buns or Authentic fresh Orleans French Bread or San Francisco Sourdough (my fav)
Comeback Sauce ... bewitch it here... or bag recipe here.
Sliced kosher dill pickles
Thinly sliced wintry sweet onions...32 degrees is considered frigid for anything that is supposed to be frosty.
Rinsed and sliced frigid Beefsteak tomatoes. I buy novel "Organic" in all of the vegetables here when available.
Directions:
1. After grinding meat add oil and obtain into thin loosely packed patties about 5 1/2 sail in diameter. spin a hole in the middle of the patty to lessen shrinkage. I like to utilize a patty maker myself.
2. plot on grill or skillet and inaugurate cooking but DO NOT TURN THE PATTIES BUT ONCE after 3-4 minutes. They will be ready once you turn them over when the juices accelerate determined if to be cooked well-done. Cook at least to medium.
3. assign some butter on the buns and lightly toast the side the patties are to face. This seals the bun.
4. Assemble burgers with preferred condiments but add arrive relieve Sauce especially and delight in. peer how simple that was...indulge in!!!
Please Note: You could employ as many cuts of the cow as you want. unbiased gain certain that the beefy is at least 10% and no more that 15%.
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