Hamburgers | Second Helping | Salt Lake City | Salt Lake City Weekly


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From a City Weekly staffer:
Derek Jones:
I recently came across a recipe for hamburgers that completely changed my outlook on this classic American treat. I have never been a fan of hamburgers; the ones I’ve had at barbecues never really had any flavor, and the ground beef always winds up overcooked and rubbery. To my surprise, I found a novel recipe boasting tender burgers with big, meaty flavor. Apparently, the secret lies in the technique and choice of meats: boneless short ribs (the more fat content the better) and flank steak, all cut into 1-inch cubes arranged on a plate in the freezer for about 30 minutes. The short freezer stint made them firm enough to throw in a food processor to create a crumbly, ground-beeflike consistency. I then loosely packed them into patties with rough edges. The recipe stressed not overworking the meat to prevent a rubbery burger and the rough edges created great flavor as they charred. I toasted some buns in butter and cooked the patties in a skillet with some oil. I then topped them off with sharp cheddar cheese, thinly sliced onions and a homemade thousand island sauce to create a perfect, very meaty, full-flavored burger. This recipe will definitely be a keeper.

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