no bread, or bun. this was more like a Salisbury steak.
For the burger 1 stalk celery, diced (about 1/4 cup)
1/4 cup Chicken Stock or canned broth
2 pounds ground top sirloin
1/4 teaspoon ground nutmeg
Dash Worcestershire Sauce
1/4 cup fresh bread crumbs
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter (for cooking burgers)
For the brown sauce (optional)
3 tablespoons cold, unsalted butter
3 tablespoons flour
1 cup Beef and Veal STock
Salt and freshly ground black pepper to taste
Make the burger:
Preheat the oven to 350 degrees F. In a small sauce pan, poach the celery in the Chicken Stock for 20 minutes. Drain, cool, and finely chop the celery. In a mixing bowl, combine the beef, nutmeg, Worcestershire Sauce, bread crumbs, and chopped celery by hand, using rapid motions, without overworking the mixture. Shape it into 4 round patties. Season the patties with salt and pepper, cover, and refrigerate until ready to cook.
Heat the 3 tablespoons butter for cooking the burgers in a cast-iron skillet over medium heat until it begins to brown. Add the beef patties and brown them about 6 minutes on each side. Place the burgers, still in the cast iron skillet, in the oven and continue to cook 6 to 8 minutes more for medium rare. Remove and serve with '21' Traditional Hash Brown Potatoes, '21' Traditional Creamed Spinach, and the optional Brown Sauce drizzled over the burger.
Make the brown sauce:
Knead 3 tablespoons butter and flour together into a paste. Bring the Beef and Veal stock to a boil, whisk the paste into the stock, and continue to cook 5 minutes, or unitl the sauce has thickened. Season with salt and pepper and reserve.
Yield: Serves 4.
'21' Traditional Crab Cake
1 pound fresh jumbo lump crabmeat
1 sweet red pepper, diced
1 yellow pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sauteing
Clean the crabmeat of all shell fragments but do not crumble the lumps of crab. Saute the diced sweet peppers in the 1 tablespoon vegetable oil unitl wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
Mix the crabmeat with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing.
Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-size portions of crabmeat. With the palm of your hand, pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
Preheat the oven to 375 degrees F. No more than 30 minutes before you plan to seve the crab cakes, add enough vegetable oil to cover the bottom of an oven proof saute pan. Heat until just before it begins to smoke. Add teh crab cakes gently, being careful not to crow the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center. Serve with Chili Mayonnaise, or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.
