Posted by Tasha on March 20th, 2009 in Food
Thanks to the fine folks at Tulsa Gold & Gems (and an ex-boyfriend who provided me with such fine hocking material), I scored a little extra cash this week. Now, 99 times out of 100, I either save these little windfalls, or I spend them on groceries or gasoline. But not this time, folks. Not this time.
I don’t normally post recipes here, but in this case, I can’t help myself. The weather this weekend is going to be good for mortal burgers, but for other-worldly burgers, it’s gonna be perfect.
If you’re a little short on cash right now (and who isn’t?), plan your menu this week around some middle-of-the-week bliss and snag your beef from Natural Farms on Wacky Wednesday. You get to draw a discount on your entire purchase from this cute little bag, and it could be a lot or a little. Either way, every little bit counts, and there’s no better help to get over hump day than a big, juicy, naughty burger.
Tasha’s Natural Farms Burgers
(makes two 1/2-pound burgers that are way too much for one person. Sharing is advised, but not if you’re me)
- About 1 lb. Natural Farms ground beef – a little more is nothing to quibble over
- 1 large egg, beaten
- 1/4 c. soft breadcrumbs (always use homemade breadcrumbs, folks – the store-bought kind is a convenience item, not a delicious item – besides, they’re over-priced, as most convenience items are. Invest in a food processor for times like these when you need make a quarter or so of an extra burger bun from Farrell into fresh, flavorful crumbs)
- 1 tsp. onion powder
- 1 tsp. dried Italian or Green seasoning, your pick
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. soy sauce
- shakes of Tobasco sauce to your heart’s content – I used maybe five
- 2 hamburger buns
Combine first eight ingredients, blending well with clean hands. Shape into two giant patties – not to thick, not to thin.
Options! Grill, uncovered over medium coals about 13 minutes or until done, turning once (for medium, the best and, in my opinion, proper temperature to which to cook a burger). Or, place patties on a broiler pan and broil about three inches from heat about 9 minutes until done (for medium), turning once.
Or, fry the suckers, which is my preferred option. Heat a heavy skillet until hot. Add patties one at a time, cooking over medium heat about 4 minutes per side (for medium), not moving patties until time to turn.
While you’re working some patty magic, toast the buns in a skillet using lots of butter, medium-low heat and a careful eye. Try not to pass out from the intoxicating smells coming from your stove top.
Slap the patties onto the toasted buns and dress as desired. Hubs likes tomato, lettuce, onion, cheese, mustard and mayo – I like weird stuff like guacamole, bacon and poblanos or blue cheese and lots and lots of caramelized onions. Feel free to experiment and make fun of the traditionalists as you do it.
- 5-7 small baking potatoes (I like to use Yukon Golds, but Russets are O.K., too)
- Vegetable oil
- Kosher salt
Slice potatoes thinly (with a mandolin, if you’ve got it), and place in salted ice water (about 1 tsp. to a quart or so of water) until you’re done slicing. Save a tree and drain on a cloth towel.
Pour oil to depth of two inches into a large, deep skillet or Dutch oven. Heat on medium-high until a potato slice dropped in sizzles vigorously. Fry potato slices in batches of just a few at a time for a minute or so, removing them as they brown – pay attention, because you’ll need to work fast unless you’re one of those weirdos like my dad who likes burnt potato chips.
Natural Farms – 420 S. Utica Ave., 583-5354; 6560 E. 91st St., 779-6300
Farrell Family Organic Bread – 8034 S. Yale Ave., 477-7077 (available all over town, from Reasor’s to Whole Foods to Center 1 Market, but my experience has been that the freshest product comes straight from the source at 81st and Yale).