Friday, March 18, 2011

Hamburger Helper



It has definitely been hamburger week here in Thathouse. It's almost as though we're in sync.

I started it, running out at lunch to grab a half pounder with a big green salad. I guess Thatboy got jealous, because the next day he regaled me with the story of the "the two pound burger." Apparently there's a place in town with an eating competition a la "Man v. Food." The challenge consists of a 2 pound burger, cheese fries, and a milkshake. All must be consumed in 45 minutes without bringing it back up. One of Thatboy's coworkers is interested in trying it, so they all went to lunch there this week to check it out, before said coworker signed up for it. Thatboy reported that he couldn't even finish his regular sized burger at this restaurant, let alone finishing a 2 pound one, AND cheese fries, AND a milkshake (though we decided the milkshake wouldn't really be the biggest issue.)

And because we haven't had enough of burgers this week, we're meeting some friends for lunch tomorrow at - you guest it, a burger joint. I'm going to have beef coming out of my ears by Sunday. (Although, between you and me, there's a 90% chance I'm going to indulge in one of my all time favorite Cobb Salads at this place instead of a burger.)

Just in case all this talk of hamburgers has you thinking..."hmmmm Thatgirl has sold me. I need me a burger." Here's a really basic and easy hamburger recipe. Don't tell anyone, but the secret is in the meat. In general, I buy the absolute leanest meat I can find. Cooked into chili, enchiladas, lasagnas, you don't really need the extra fat. But with a hamburger, you NEED a little extra fat. It keeps the meat moist. So don't go any lower than that medium lean. Know what else keeps the burger from drying out? Don't mess with it too much. Handle the patties as little as possible. And of course, the secret secret is to pour the pan juices over the burger before putting it on the bun. Those juices are the best part!


Hamburgers
salt and pepper
1 1/2 lbs ground chuck
1 Tbsp butter
1 Tbsp canola oil
4 hamburger buns

1. Salt and pepper the meat and mix lightly. Shape into four patties.
2. Melt the butter and oil in a skillet until bubbling, then add the hamburgers.
3. Cook 5 minutes per side for medium. Pour pan juices over and place on buns.

2 comments:

  1. The thought of a two pound burger makes me feel slightly ill. I can't imagine anyone's stomach being able to to deal with two pounds of beef plus the milkshake, etc. i'd choose yours over that anyday.

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  2. Even eating a 1 pound burger is too much for me. I know for sure that I would not win any competition!!

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