Burger stand burgers

22 Jun

Summer’s first days harken nostalgia for old-fashioned hamburger stands.
Ice cold root beer, hot, salty burgers and long summer nights…

Here is a hilarious template for a cardboard burger tray.

Best Old-Fashioned Burgers
adapted from America’s Test Kitchen
“Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap
them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.”

10 ounces sirloin steak tips, cut into 1-inch chunks
6 ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter 4 hamburger buns , soft (see note)
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion, soaked in water

Classic Burger Sauce, below

Freeze beef chunks until very firm but still pliable, 15 to 25 minutes.

Working in batches, place meat in food processor and pulse until coarsely ground — 10 to 15 one-second zaps — scraping down so beef is evenly ground. Dump meat onto a baking sheet without touching. Pick out any weird bits of gristle.

Gently separate meat into 4 mounds. With fingertips, shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season with salt and pepper. Using spatula, flip patties and season other side. Keep in fridge while you toast the buns.

Melt 1/2 tablespoon butter in skillet over medium heat until foaming and toast buns.

Wipe out skillet with paper towels. Return to high heat and add oil. Heat until oil shimmers.

Add room temperature burgers to skillet with a spatula and cook without disturbing for three minutes. Flip patties and cook for one minute. Top each with cheese and cover so it melts, about one more minute.

Add patties to buns and top with onion. Spread 2 teaspoons of burger sauce on top of each bun. Serve immediately.

Makes about 1/4 cup

2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

Whisk all ingredients together in small bowl.

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