Re: Bass' Christmas Extravaganza

[Frank Olson <use_the_email_links@xxxxxxxxxxxxxxxxxxxxxx>]

Robert L Bass wrote:
> "I brive a dus":
>>
>> He'd be making burgers if you'd share your recipe with him.
>
> Shhhh!  Don't tell him.  It's a big secret.
>
> Use regular 85% lean ground chuck.  A few days in advance make up some
> parsley garlic butter.  Roll it into aluminum foil about the size and
> shape of a kielbasa and freeze it.  When making the burgers slice off a
> silver dollar sized piece of garlic butter and press it into the middle
> of each one.  Do NOT mix the butter with the ground beef.  Cook them to
> taste -- do NOT press down on them.
>
> Here's the recipe for the parsley garlic butter.  I read it years ago in
> Gourmet.  It's in the recipe archives at www.epicurious.com.
>
> 1 stick unsalted butter
> 1/2 c fresh flat-leaf parsley
> 2 tbsp minced shallot
> 2 tbsp lemon juice
> 1 clove garlic
> 1 tsp salt
> 1/4 tsp black pepper
>
> Puree everything in your food processor
>
> Remember, this is a secret.  Don't tell Frank.  :^)
>


Yech!!!  You should have preceded this little gem with a "Cholesterol
Alert".  Put butter in with ground beef??  Are you mad, man?

Here's what *I* do.

Take two pounds of extra lean ground cow (that's about 1 kilogram to you
Canucks out there) and put it in the middle of a large platter.  Make a
small depression in the centre.  Mix about 3 tablespoons of "Bullseye"
steak sauce with 1 and a half tablespoons of Scotch.  (Measure the
Scotch over a glass so you can "recover" any you "accidentally" spill
while measuring).  Put that in the depression you made in the beef.  Add
some garlic powder (about 1/2 teaspoon), a couple of sprinkles of
seasoning salt, some pepper, 1 teaspoon of "Herbs de Provence", and 1/2
onion (finely chopped).  Mix it all up really well.  Form your patties
and cook.  I like to add a slice of really lean back bacon on top of the
patty and then some grated Monterey Jack cheese.  Add this close to the
end of the cooking time so it melts all over the bacon.  I also prefer
using Kaiser buns I pick up fresh at my local Deli for the burgers
(instead of plain "hamburger" buns).