NY "21 Club" House Burger
July 24, 2016
"Compound butter flavored with fresh basil, thyme, parsley is pressed together and frozen which is then inserted into fresh ground beef resulting in a super juicy and succulent tasting burger. The sandwich we've come to know and love as the trusty burger came from New York City. They were been severely modified from how they originally were served to German Soldiers on Gotham's Lower West Side as early as the 1820's That’s how this food icon got their name; they were first called “Hamburgs.” This particular burger comes from "21 Club" which is America’s most famous speakeasies from the Prohibition Era. Designed with its own disappearing bar and a secret wine cellar to hide the illegal liquor from prying eyes, it’s a place where celebrities and captains of industry have wined and dined for more than 80 years. What an interesting place, but let me tell you this burger is fabulous, my family LOVED IT! It's soo juicy and delicious."
- FOR SALAD GARNISH
- FOR BURGERS
- Serving Size: 1 (352.7 g)
- Calories 927.3
- Total Fat - 64.3 g
- Saturated Fat - 25.8 g
- Cholesterol - 214.5 mg
- Sodium - 743.1 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 2.9 g
- Sugars - 2.7 g
- Protein - 43.8 g
- Calcium - 107.6 mg
- Iron - 5.7 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.5 mg
Step by Step Method
TO MAKE THE HERB BUTTER
Place all of the ingredients in a food processor and process until smooth. Then place on plastic wrap, roll into a log (don't make the log too thin), and freeze in the wrap. (This can be made a few days ahead prior to preparing the rest of the burger).
TO MAKE THE SALAD
Combine all the ingredients in a nonreactive bowl. Fold to coat evenly and set aside.
Preheat grill (outdoor or indoor grill) or broiler.
TO MAKE THE BURGERS
Remove the butter from the plastic wrap and cut into 6 pieces.
Divide the meat into 6 equal balls. Make an indentation in each ball with your thumb, press 1 piece of butter in each, then close the meat over the butter.
Shape each ball into a 1-inch thick patty (There may be a hump in the middle, but make sure that the butter is completely covered with enough meat and sealed).
Sprinkle Monterey steak seasoning and pepper on both sides of the burger; set aside.
Meanwhile, brush the bread with the olive oil. Grill until toasted on both sides.
Grill the burgers for approximately 4 minutes per side for medium-rare or to desired doneness. Flip burgers over and top with cheese slices. Grill another 3 minutes or so until done.
Place each burger on grilled bread or bottom hamburger roll halve. Sprinkle with some lemon juice as it pumps up the flavor. Place salad garnish evenly over each and top with remaining bread slices or roll halves.
May use ketchup or other condiment as desired.
NOTE: I feel that the quality of the packaged ground beef purchased at most local supermarkets is so-so and not very good quality especially for making burgers. (Who knows what cut of meat they've put-together, right!) Though this is true, the fresh burger patties that are sold are much better quality in taste (fresh, NOT frozen). Therefore, what I do in the case of making burgers, I purchase the fresh formed burger patties and proceed with the recipe as stated, forming them into balls etc. But, a good butcher shop could certainly help in providing a good cut of ground beef for burgers as well.
No special items needed.