Combine the ground chuck, shallot, 2 t salt and 1 t pepper in a bowl and mix gently. Shape into four 8 oz patties 1 1/3 inches thick (for optimal tenderness, try not to handle the ground chuck too much). Place in a single layer on a platter. Chill, covered, in the fridge. Uncover and season with salt and pepper to taste. make a small indentation in the center of each burger to help retain its shape. Place the patties on a grill rack. Grill over med-hot coals until a meat thermometer inserted into the center of each patty registers 160 degrees, turning once (do not press the burgers as they cook or the juices will escape).
VARIATIONS- Caesar Burgers, prepare 1/2 of the dressing in Caesar Salad (recipe in cookbook) and toss with 1/2 of the shredded romaine. To assemble, place each patty on the bottom of a toasted hamburger bun. Layer 1 or 2 tomato slices, a mound of Caesar Salad and shredded Parmesan cheese on each patty. If you are feeling brave, throw in a few anchovies. Replace the top of the toasted hamburger bun.
Atomic Burgers; shape the ground chuck into 8 patties 1/2 inch thick. Make a small indentation in the center of each beef patty. Combine 6 oz crumbled blue cheese, 2 T butter, 2 T chopped fresh parsley, 2 t chopped fresh garlic and 1/2 t thyme in a bowl and mix well. Divide into 4 equal portions. Place 1 portion in center of each of 4 beef patties. Top with remaining beef patties, pressing hte edges together to seal. Season with salt and pepper. Chill, covered, until ready to grill.
Originally Submitted
10/20/2012
0 Out of 5 from
0 reviews
You can add this The Great American Hamburger recipe to your own private DesktopCookbook.
