So, in case the title of this post hasn’t clued you in yet, this is Hugh. Hi.
First off, I want to say thank you so much to those of you who celebrated and encouraged us in the comment field of the previous post. Your genuine excitement was an honor. I think you’re all pretty rad.
Anyway, back to cheeseburgers. There’s this really neat restaurant just up the freeway called The Counter. You can read about the concept behind the place here, but in a nutshell, when you walk in they give you a clipboard with a checkbox menu, and you get to draft up any one of the 312,120+ different burger options possible with the list of ingredients. Daunting. I generally burn through about three “rough draft” menus before I finally send one off to the kitchen. I came up with the following a couple weeks ago while having lunch with a buddy.
Of course, I had to call Sara with the preventative “does this make sense?” measure before I could actually order it. She said yes. So you know it’s good.
BRIE AND CRANBERRY BURGER // Makes 2
If you like things with a kick, add a tsp. of horseradish to the spread.
2 Fresh Buns
2/3 lb. Grassfed Beef
1/2 Cup Sliced Scallions
1/3 Cup Dried Cranberries, soaking in hot water
4 Slices Brie/Preferably Goat’s Milk Brie
2-4 Full Leaves Butter Lettuce (or any soft green of choice)
Dijon
Salt/Pepper
1. Put the cast iron skillet in the oven at 400′ to heat through. This step is not necessary if you are using any other pan/skillet.
2. Divide the beef in to 1/3 lb patties, and shape them to be about 1/2” thick. Keep in mind that they will shrink in quite a bit when cooked. Sprinkle with salt and pepper on both sides.
3. Drain the cranberries and mix with the scallions, set aside.
4. Heat the pan over medium-high heat on the stove. If it is cast iron coming from the oven, you can start working right away. Otherwise, add about 1 tsp grapeseed oil and allow it to heat up a couple minutes. Add one patty at a time, sear on one side for 4 minutes, or until you see the edges of the patty begin to brown and shrink up a bit. In the meantime, put your buns in the toaster or toaster oven. Flip the burger, and cook for another 2-3 minutes. Add the brie and let it melt a minute before you remove the burger. Test the firmness of the center of the burger to gauge it’s doneness (Close your hand into a light fist, poke the meaty party between your index finger and thumb, that’s about medium).
5. Cover with foil and allow it to sit for two minutes. ** This timing yields a medium cooked burger in a hot cast iron pan. Vary your timing if you prefer it cooked more or less.
5. While the burger rests, put desired amount of mustard on the buns. To assemble: bottom bun+butter lettuce+burger with softened cheese+cranberry and scallion mix+bun top. Booya.
by Sara
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