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The "21" Club Burgers
- Active Time 25m
- Total Time 25m
The ground beef for this recipe should be equal parts top sirloin and top round, and 80 percent lean. The chef of The "21" Club in New York, New York, Michael Lomonaco advises, "Handle the beef as little as possible - in other words, don't knead the meat - because overhandling changes its texture, moistness and flavor." The less compacted the burger, the juicier it will be. For the authentic "21" Club burger, you should use the peasant-style bread that Michael calls for in his recipe, but failing that, use a good-quality crusty bread and avoid the usual burger buns.
- For the Meat:
- 2 1/2 pounds freshly ground beef, equal parts top sirloin and top round
- Olive oil
- Salt and ground pepper
- For the Bread and Vegetables:
- 1 tablespoon dried thyme
- 4 slices rustic Italian bread, 1/2-inch thick and 5 inches in diameter
- 2 ripe beefsteak tomatoes, cut into 1/2-inch-thick slices
- 1 red onion, cut into 4 slices, 1/2-inch thick
FOR THE MEAT:
Prepare the grill. Using your bare hands, shape the meat into 4 round, firm, uniform patties about 1 1/2 inches thick. Lightly brush both sides of the burgers with oil and sprinkle with salt and pepper. Lightly brush the grill with oil and cook the burgers over medium heat for 7 to 8 minutes per side for medium or 9 to 10 minutes per side for well done.
FOR THE BREAD AND VEGETABLES:
Meanwhile, add the dried thyme to 1/4 cup of oil. Brush the bread, tomato and onion slices with the thyme oil and season the onion and tomato with salt and pepper. Place the bread, onion and tomato on the grill and lightly grill both sides.
To serve, place each burger on a slice of the grilled bread and top with slices of tomato and onion.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
680 calories; 29g total fat; 103mg cholesterol; 393mg sodium; 38g carbohydrates; 6g fiber; 64g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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