New York Steak Burgers

Garden_02Aug2011DSCF0575Every once and awhile, while walking in the garden, you will see a volunteer of some type of viola.  The picture on the right is from our primrose garden, and of a viola that just appeared one day.

For my birthday, we decided to BBQ some hamburgers.  But regular hamburgers, while good, are really not that great.  New York Steak Burgers however, are great. 

I started off with three nice New York Steaks and cut them into strips.  These were fed into the meat grinder attached to my Kitchen Aid.  I ground them once with the course grinder attachment to leave some texture in the meat.  Three burgers were formed, and them BBQ’d for 7 minutes per side, seasoning with salt and pepper.  This resulted in a burger that was medium-well, and totally juicy – though I will go for 6 or 6.5 minutes next time. 

The burgers were placed on homemade Vienna rolls, and consumed.  They were wonderful.  Flavorful, juicy, and tender, but with a bit of texture.

The progression:



The Vienna Rolls are from Peter Reinhart’s “The Bread Bakers Apprentice”.  The rolls are very light and perfect when warm and toasted, and dense and chewy when cold.  I use these rolls when I make burgers, or most type of sandwiches.  They are always well received, especially when I make pulled pork.  I recently make the Italian Bread from the same book – again:  Great!

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