STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
THE PERFECT BASIC BURGER
Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!
Provided by Lindsay Perejma
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g
BEEF TARTARE BURGER
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 16
Steps:
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put beef, shallot, garlic, capers and anchovy, if using, into a food processor and pulse until coarsely ground - finer than chopped, but not much. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper. Mix gently, then taste and adjust seasoning. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
- To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
- Garnish with chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 2 grams
BEEF TARTARE
This perfectly seasoned tender beef tartare is garnished with crispy parsnips. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the beef tartare:.
- Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper.
- For the crispy parsnips:.
- Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
- Disclaimer:.
- Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Nutrition Facts : Calories 209.9, Fat 14.9, SaturatedFat 6, Cholesterol 69.7, Sodium 43, Carbohydrate 1.7, Protein 16.3
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