BEST BURGER

MEMORIAL DAY BURGER RECIPE CRISTINA FERRARE

Here is a recipe for an outstanding burger. It’s vital in order to have the juiciest, freshest, beefiest flavor for your burgers is that you have your butcher grind a fresh chuck roast and ask him to grind it for hamburgers. You won’t believe what a difference it makes in the flavor of the burgers, they come out juicy, moist, and full of beefy flavor. I use a cast-iron skillet to make these burgers. It’s important that you fire up the pan REALLY hot, that way when you place your burger in it sears the meat immediately trapping all the juices inside. You can also use an outdoor grill!

INGREDIENTS

Makes 6-5 ounce burgers

3 to 4-lb. pound chuck roast ground fresh for hamburger

Healthy pinches of kosher salt on both sides of the burger

6 slices extra thick sharp cheddar cheese slices

1 package of Brioche bread or whole wheat hamburger buns

2 Tablespoons Sunflower oil

Kosher dill pickles sliced lengthwise. They come that way in a jar.

2 cups frisee lettuce

6 extra-long toothpicks

INSTRUCTIONS

Shape 6 (5-ounce) hamburger meat into 4” wide, ½” thick oval patties if using brioche buns. If using hamburger buns, shape the patties round instead of oval.   Be careful not to pack the meat tightly, it dries out the burger.

Sprinkle a healthy pinch of kosher salt over the top and bottom of the burgers. Crack some pepper over both sides as well to taste.

Heat a cast-iron skillet on high heat for 1 minute, until super- hot, about five minutes. Add oil and use a paper towel to spread the oil all over the bottom of the skillet. If using an outdoor grill make sure it is SUPER HOT! Grill for 2 minutes, then flip the burgers over.

Grill for 2 minutes, flip the burgers over again, and grill for 1 minute.

Flip again, and add one slice of cheese on top of each patty. Cover with lid. Grill for 1 minute more. The burgers will be medium-rare.

Lower heat to medium-low if you want your burgers cooked medium to well done for 2 more minutes.

Remove burgers and place them on a warm plate by the stove (do not cover). Let rest while you place the bottom of the Brioche bun in the skillet for 30 to 45 seconds to lightly toast it.

On clean plates, assemble the burgers and buns. Place the bottom of the bun on the plate and add a heaping Tablespoon of ketchup and spread, add the burger, small handful of frisee lettuce on top, top with 2 pickle slices. Add top of bun, secure with toothpicks.

You can add any condiment you like, I like the ketchup because it brightens up your taste buds with its’ slightly acid, slightly sweet tomato taste. However, I can honestly tell you, these are so over the top tasty that you don’t need anything on them other than the bun. You are now ready to bite into the tastiest, juiciest hamburger. So simple, Enjoy!

BAKED BEANS

Serves 10 to 12 servings

INGREDIENTS

2 -28 oz. cans of “Bush’s” vegetarian baked beans

3 heaping tablespoons Dijon mustard

1-12 oz. jar of HOMADE, (Yes that is how it’s spelled) Chili Sauce

1/2 cup Ketchup

3 tablespoons organic pure maple sugar

2 tablespoons Tabasco sauce

3 tablespoons Worcestershire sauce

1/4  pancetta chopped into small chunks, the size of your pinkie fingernail

1/3 cup extra virgin olive oil

1 large onion peeled and diced small, approximately 2 cups

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DIRECTIONS

Pre-heat oven to 200 F.

Pour into a large bowl two cans of beans, add Dijon mustard, chili sauce, Ketchup, Maple syrup, Tabasco and Worcestershire sauce. “Fold” all the ingredients together using a wooden spoon or rubber spatula so you don’t break apart the tender beans until all ingredients are incorporated. Set aside.

In an ovenproof pot that has a lid, (preferably a Dutch oven), turn heat to low, add pancetta and saute until crisp. Remove the pancetta from the pan and set aside. Raise heat to medium-high, add the olive oil, and onion, cook for 8 to10 minutes until they are soft and translucent. Add the pancetta and mix together. “Fold” into the bowl of beans gently.

Cover the pot with the lid and slow bake for 6 to 8 hours.

If you don’t have Dutch oven a large cast iron will be fine, cover tightly with aluminum foil.  You can also use a slow cooker or ceramic clay crock pot like the one in the photo!

Le Creuset Dutch oven available on Amazon is the best.

COBB SALAD 

12 Little Gems. (Small Romaine Lettuce) Rinsed and spun dry

4 hard-boiled eggs, peeled and sliced in quarters

1 cup really good blue cheese crumbled into chunks

2 small avocados

edible flowers

5 to 6 tablespoons of Balsamic vinaigrette

BALSAMIC VINAIGRETTE

Makes 1-1/4 cups

INGREDIENTS

3/4 cup extra virgin olive oil

1 heaping tablespoon of Dijon mustard

1 tablespoon finely chopped shallots

1/4 cup aged balsamic vinegar

¼ cup red wine vinegar

2 Tablespoon low-sodium soy sauce or Tamari (Gluten Free Soy sauce)

3 tablespoons Rice Wine Vinegar

2 tablespoons apple cider vinegar

3 tablespoons fresh lemon juice

1 garlic clove peeled and smashed

½ teaspoon Stevia

1 garlic clove peeled and smashed open

1 teaspoon kosher salt and cracked black pepper

INSTRUCTIONS

Place all the ingredients in a glass Mason jar, shake well, add the smashed garlic cover tightly with a lid. Vinaigrette will keep in the refrigerator for 3 days.