JULIA CHILD'S PAN-FRIED THIN BURGER RECIPE | FOOD NETWORK
Steps:
- In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.
SOUS VIDE HAMBURGER - SOUS VIDE RECIPES
With traditionally cooked burgers, it is very difficult to gauge doneness. Low density means rapid overcooking and a relatively thin profile means that it's difficult to judge where to stick a thermometer. With precision cooking, you can nail that perfect pink interior time after time.Very Rare to Rare: 115°F / 46°C to 123°F / 51°C, 40 minute to 2 1/2 hoursMedium-Rare: 124°F / 51°C to 129°F / 54°C, 40 minutes to 2 1/2 hoursMedium: 130°F / 54°C to 137°F / 58°C, 40 minutes to 4 hours (2 1/2 hours max if under 130°F / 57°C)Medium-Well: 138°F / 59°C to 144°F / 62°C, 40 minutes to 4 hoursWell-Done: 145°F / 63°C to 155°F / 68°C, 40 minutes to 3 1/2 hours
Provided by J. Kenji López-Alt
Total Time 040 minutes
Prep Time 015 minutes
Yield Ingredients for 2
Number Of Ingredients 5
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- In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.
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