Thursday, September 11, 2014

16 Burgers of Summer: Classic Drive-In Burgers

Good evening everyone. We continue our burgers of summer series with a classic that, at one time, I thought would be difficult to duplicate. I'm not talking about the standard "off the grill" burger, but the true "burger joint" burger. If you've ever been to a true blue burger drive in or burger joint (note: not the chains - not a modern "burger bar" but a traditional, old school "burger joint") you know what I've talking about. There's something about a true burger joint's burger that makes them unbelievably savory and yet...difficult to duplicate at home.

Until tonight. I found an America's Test Kitchen recipe for "classic burgers" and an accompanying recipe for "burger sauce". With a few tweaks, I had the base for our own attempt at recreating the burger joint classic.

The Recipe: Drive In Burgers
Recipe Adapted From: Classic Cheeseburgers (America's Test Kitchen)

What You'll Need:

1 Crackin' Burger Recipe
4 Slices American Cheese
1 Small Onion (Diced fine)

For the burger sacue:

2 Tablespoons Mayonnaise
1 Tablespoon Sriracha
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

For the french fries:

2.5 Pounds Yukon Gold Potatoes (Sliced thin)
6 Cups Peanut Oil

You can make the burger sauce a day ahead of time (just keep it covered in the refrigerator). To make the sauce, simply add all of the ingredients to a small bowl and whisk until blended. Store in the refrigerator until needed.

The fries are the most time consuming part of this recipe - so if you're making every part of this dish - begin here. Add the potatoes into a large dutch oven and slowly add the peanut oil. Set the dutch oven on your stove over high heat and bring the oil to a rolling boil. Allow to potatoes to cook at this high temperature for 5 minutes before reducing the heat to medium high. Give the potatoes a light stir and then allow them to cook for 10 minutes before reducing the heat to medium, stirring gently once more and cooking for an additional 5 minutes. During this last 5 minutes, preheat your broiler and place a wire drying rack over a rimmed baking sheet.

Drain the oil from the potatoes and transfer them to the wire rack. Place the baking sheet in the oven under the broiler for 3 to 5 minutes, or until the potatoes are a deep golden brown and are nice and crispy. Serve with a sprinkle of salt alongside a burger  or any dish of your choosing.

To prepare the burgers: add a tablespoon of oil to a large (12 inch) non stick skillet over medium high heat. Once the oil begins to shimmer, add the burgers and cook for 3 to 5 minutes per side until the burger has developed an even brown exterior and is cooked through. After the second 5 minute cooking phase, spoon some onions on the top of each patty before covering the patties (and onions) with a slice of American cheese. Reduce the heat to low and cover the skillet for 2 minutes or until the cheese is completely melted and has encased the burger.

Spread a thin layer of the burger sauce on a bakery fresh bun and top with the burger. Serve with the fries and enjoy!

The Results:

It may look like a big goopy mess, but it holds together well (and tastes great!) 

This is, without a doubt, the easiest way to duplicate that traditional "burger joint" flavor without even having to leave the house. The blending of raw onions with the melted cheese and skillet fried burger creates a great flavor - but the true "clincher" is the burger sauce, which when combined with the aforementioned flavors creates the best burgers you can make in your own kitchen. The fries are a nice crispy companion to the burger and are relatively low maintenance (as far as at home frying goes). All in all, this is one dish that's simple to create, but you'll have your family or friends thinking you're a culinary mastermind. That's a pretty good pairing in my opinion!

That's all we have for you this evening. Maggie takes to the kitchen later this week with a unique dish that is sure to please the whole family. I'll follow her with another burger recipe as we near the end of our summer burger series. Until then,


No comments:

Post a Comment