Homemade Steakburger

• Vegetarian

• Baking & Spices

  • 1 tbsp Kosher salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Bread & Baked Goods

  • 4 Hamburger buns, whole

• Dairy

  • 4 slices American cheese
  • 2 tbsp Butter

Found on thecountrycook.net

Description

Directions

• Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen. Grind your meat in your food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
• Shape patties on the same sheet pan. Dont handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.
• Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Now start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get your burgers out of the fridge and liberally salt and pepper both sides. Using your spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!). After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness). Add cheese and let it melt and then transfer the burgers to your hamburger buns.
• The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you dont want to drown out the flavor of this meat!
• Cut potatoes with a 1/4 inch cut french fry cutter or mandolin or do it by hand.
• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear.
• Cover with water by 1-inch and cover with ice.
• Refrigerate at least 30 minutes.
• In a 5-quart pot (using a deep-frying thermometer) or in an electric deep fryer, heat oil over medium-low heat until the thermometer reads 325 degrees F.
• Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.
• Fry, stirring occasionally, until fries are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
• Using a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.
• Let rest for at least 10 minutes.
• Now, bring the oil temperature up to 350 degrees F.
• Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
• Transfer to paper lined platter and sprinkle with salt and pepper, to taste.
• Serve immediately.

Nutrition