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The "21" Club Burgers

Source: Steaklover's Companion
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
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
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
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 about 7 to 8 minutes per side for medium or 9 to 10 minutes per side for well done.

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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 680
Fat. Total: 29g
Fiber: 6g
Carbohydrates, Total: 38g
Sodium: 393mg
% Cal. from Fat: 38%
Cholesterol: 103mg
Protein: 64g
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