Rich Man Hamburger

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.

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