Rich Man Hamburger
We say it’s fabulous any time of day or night.
INGREDIENTS
BURGER
- pound lean beef top sirloin, cut into 1-inch chunks
- shallot, minced
- tablespoon minced fresh chives
- tablespoon Dijon mustard
- dashes Tabasco sauce
- large egg yolks
- dashes Worcestershire sauce
- tablespoon cognac
- teaspoon sea salt
- teaspoons drained and chopped capers
- tablespoon cracked black peppercorns, or to taste
- tablespoon unsalted butter
MUSTARD HORSERADISH BUTTER
- 1 tablespoons unsalted butter
- 1 tablespoon peeled and grated fresh horseradish
- 1 tablespoons Dijon mustard
- cloves garlic, minced
- tablespoons chopped fresh flat-leaf parsley leaves Grated zest of 1 lemon
- Juice of ½ lemon
- soft fresh roll or focaccia
INSTRUCTION
- To make the burger, pulse the beef in a food processor until it’s coarsely ground.
- Gently stir in the shallot, chives, mustard, Tabasco, eggs, Worcestershire, cognac, sea salt, capers, and peppercorns.
- Form the mixture into a patty about 1½ inches thick.
- Heat a small sauté pan over high heat until the pan is very hot.
- Melt the butter, and then cook the burger to the desired degree of doneness.
- Reed prefers his crisp and brown on the outside but still raw and cool in the middle, which takes 2 to 3 minutes per side.
- Remove from the pan and set aside.
- To make the mustard horseradish butter, combine all the ingredients in a food processor and process until smooth.
- Spread 1 tablespoon of the mixture on each side of the roll.
- Blot the pan you cooked the burger in with a paper towel.
- Fry the roll on both sides until warm and browned.
- Serve the burger open-faced.