Friday, August 16, 2013

Bossy On a Bun With Mouse Food & Make It Squeal

Halfway into “The Little Black Book Of Indiscreet Recipes”
Home of the INDYBURGER
There is an elegance in the simple basic diner-style hamburger that became the signature American Meal. Notice slave is referring to “Diner” not “Dinner”. It is the single most popular way to eat cow. Master said that it might be funny to have a hamburger named after Him. Slave takes that kind of fun seriously.
Alas the diner has just about disappeared. A casualty in the big burger business of fast food chains. Along with it went a way of life, a culture with its own language, style of service, a constant beacon of light we could rely on at 4 AM to sustain us from certain starvation. Yes, slave can still hear that clink of glasses and porcelain dishes, The ringing of that bell in the window to the kitchen and a waitress calling out: “Bossy on a bun with mouse food and make it squeal” or “Adam and Eve on a Raft: wreck'em”
Translated: Cheeseburger with lettuce & tomato topped with bacon, or
two scrambled eggs on toast.

This classic-style diner burger is a nod to those big-beefy-juicy burgers I remember having as a kid with a side of a whole potato's worth of fries and a big chocolate milkshake that filled a shinny metal canister.

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt
The beef should be trimmed of most of the fat, but not all. Fat holds the burger together and provides flavor. Chill the meat and cut it into 1 ½ inch cubes.
If you don't have an old fashioned food grinder, get out the food processor.

In small batches, grind the chuck and the sirloin in 10 quick pulses each. The TV chiefs make this look so easy however there is nothing to be afraid of either. Just do it!

Meat should look like this.

If you OVER process it, the meat will become a kind of pate` so avoid that.

Then combine the chuck, sirloin, and kosher salt in a large bowl. No, No, and No. I'm sure that You have a list of things people have mixed into the burgers. Maybe you have a long list of things you always add. Please for now lets just focus on keeping the hamburger tasting like hamburger not some kind of crazy meatloaf. Trust me! - pay no attention to the sound of the chainsaw. ;-)

Stir it together with a short wooden spoon – long ones tend to snap into.
Try to keep the patties the same size and weight just so they will cook at the same rate.
Form them by hand or with a press. Be sure to make a deep indentation in the center of each!
This recipe makes about 4 burgers.
NOTE: if you are going to all of this trouble to make a perfect burger, make a bunch, stack them out on wax paper: cut them apart, and freeze two at a time in freezer bags. Great for emergencies!

Now back to our meal.
4 slices of bacon
1 onion
1 large Ripe Beefsteak tomato
4 leaves of iceberg lettuce
Slices of American Cheese. 2 per burger, back then the cheese was sliced thicker.
4 Egg buns
Light mayonnaise
Salt and pepper.

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Arrange the bacon slices in a single layer on the baking sheet; bake in the oven just until crispy, about 10 to 13 minutes. Drain bacon on paper towels.
Using 1 tablespoon of the drippings from the bacon, cook the onions in a large non-stick skillet, stirring occasionally, until the onions are very tender and starting to turn a golden brown. Transfer the onions to a bowl and cover loosely with foil to keep warm while cooking the patties.

Arrange the patties in the pan used to cook the onions and cook over medium heat for 4:30 minutes then flip with a spatula. Cook for an additional 5 minutes for medium. Top each with the cheese and cover pan so that the cheese melts.
Note: if you were using store bought ground beef, you would have to make sure that the internal temperature reached 165, before serving. It is not so imperative when you grind your own.
To assemble the burgers, spread 1-2 tablespoons of light Mayonnaise on the bottom half of each bun sprinkle with black pepper. Top with the lettuce followed a tomato slice. Arrange the patty, cheese side up, on the tomato then top with a bacon slices cut in half and crossed and a portion of the onions. Top with the remaining bun halves and serve immediately.

Don't forget to offer pickles, and or mustard or ketchup.
You can try different combinations of things to add to the burger meat, however this mixture with sirloin, chuck and kosher salt makes a burger fit for the gods IE: Your Master


To satisfy and restore. 
To nourish, support and maintain. 
To gratify, spoil, 
comfort and please, 
to nurture, assist, and sustain 
                               …..I cook!

PS slave fixed two burgers and it had gotten 6 out of the pound so they were not overly big. However the taste was so good and fulfilling, that slave was satisfied with just one. ..and I can usually inhale two of these without batting a lip!

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