Waxman Hamburger
Renowned chef Jonathan Waxman was the first to introduce California cuisine to New York with Jams, his iconic restaurant that made him a superstar in the 1980s.
His latest restaurant, Washington Park, has opened to great acclaim, and diners are flocking to this Greenwich Village establishment. You’ll want to eat there, too, after chowing down on this burger.
INGREDIENTS
MAKES 8 BURGERS
- pounds top-end beef chuck, cut into 1-inch chunks
- shallots, minced
- cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- teaspoons whole-grain Dijon mustard
- tablespoon fino sherry (preferably La Ina)
- tablespoon extra virgin olive oil
- teaspoon chopped fresh flat-leaf parsley leaves
- teaspoon sea salt, plus more for the burgers, if desired
- tablespoon soy sauce
INSTRUCTION
- On a large cutting board, use a 12-inch chef’s knife to chop the meat until it is roughly minced.
- Place in a large mixing bowl.
- Add the shallots and garlic, but do not mix them in.
- Add all the remaining ingredients and, with a large wooden spoon, mix just until everything is incorporated.
- Form into 8 patties, each about ¾ inch thick.
- Heat a large cast-iron skillet over medium-high heat.
- Just before cooking, lightly salt the tops and bottoms of the burgers, if you wish.
- Cook to the desired degree of doneness, 3 to 5 minutes per side for medium rare.