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Tonight I will hopefully convince everybody that you can love
both, a good frikadelle and a good beef burger.
As usual, I will put my own twist on it.
Here we go :
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“ Cheeseburger My Way “
As you know, in order to get all the benefits of good quality ground beef, you must choose the best quality meat and handle it as little as possible. In this case I took two 14 oz striploin and grinded them at home with my cuisine art. In order to keep the meat from drying out, I made a pepper jack cheese and butter sandwich, which I then encased with the meat and shaped it loosely, avoiding to press it too much as to keep the texture of the meat loose and tender. The flavor added by the melting butter and cheese to the beef while it cooks takes the whole thing up three notches.
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Cut hoagie rolls or bun of your choice in half, spread generously with Butter and broil cut side until golden. Set aside.
Carefully spread the beef out on a cutting board in a ¾ # layer without squeezing it.
Sprinkle with kosher salt, black pepper and a dash of garlic powder.
Lightly mix without squeezing it.
Divide into four parts.
Put one part of the beef on a cutting board, top with the cheese / butter sandwich,
cover with another part of beef and form a loose patty.
Repeat with rest of ingredient’s.
Sautee in olive oil until it almost reaches the required doneness.
Discard oil, add two tablespoon of butter and sautee until butter starts to brown.
Let rest on absorbent paper for five minutes before serving.
Use garnish of your choice. For dipping I use ketchup, dijon and sriracha.
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Bon Appetit ! Life is Good !
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ChefsOpinion 