Leftovers gone? Tired of turkey? How about making the best hamburger you've ever eaten? At a dinner hosted by Amstel Light, in an industrial kitchen on the west side of Chicago, I had the opportunity to watch Chef Stepahnie Izard in action. Chef Izard is the owner of the popular and highly rated (Zagat) Girl & the Goat Restaurant and the Little Goat Diner, both on the west side of Chicago, which Chef calls home.
Watching this master chef make a simple hamburger was a delight. Knowing that we could do the same in our own kitchens was a bonus. While Chef Izard cooked, she shared insider tips for making the best burger. Most important, is to begin with good meat. Chef recommends the farm raised, hormone free meat from Slagel Family Farm used in her restaurants.
Here is the recipe she shared:
For the burger:
2 lbs. ground beef (Chef uses chuck and adds bacon)
2 oz. Rub #3 (recipe to follow)
4 ea. hearty buns (bakery buns recommended)
1/4 cup Chee Mayo (recipe below)
4 slices cheddar cheese
1 ea. ripe avocado, sliced
Whisk all of the following ingredients together.
1/2 cup mayonnaise
.75 tbsp. lemon juice
1.25 tbsp. The Chee
1 tbsp. water
Rub #3 Burger
1. In a medium bown add meat and whole bag 9or 2 oz.) Rub #3. Mix until fully combined, without over working meat.
2. Grill burgers at medium-high heat until preferred doneness is reached. Add cheese 2 minutes before burgers are finished and cover.
3. Lightly toast buns.
4. To build burgers, brush 1 tablespoon of Chee Mayo on 1 side of each bun. Place burger on bottom bun, spread 1/4 of sliced avocado on each burger and top with other half of bun.
Yield: 4 servings
Read more about what's happening with Chef Stephanie Izard and at the restaurants here. And if you're looking for that perfect gift for the foodie in your life, check out "Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks" by Stephanie Izard.