The “21” Burger

The “21” Club in New York City makes these burgers and although they are good….Crisco?…..seriously?

The ‘21’ Burger

Ingredients:
2 pounds ground sirloin or beef
2 tablespoons Crisco or 4 tablespoons duck fat
1 teaspoon ground fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 whole egg
4 tablespoons minced onion
Method:
1. In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper,
thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.
2. Divide the beef mixture into four, 8‐ounce burgers. Pack and shape them tightly.
3. On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a
medium rare temperature (cook longer for a more well‐done burger if desired.)
4. Serve on a bun.
Yield:
4 burgers

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Jim’s Beef and Peppers Stir Fry

Peppers

This is one of the family’s favorite.  Everyone loves it when Dad cooks!

Jim’s Beef and Peppers Stir Fry

1 1/2 lbs stir fry meat cut in strips.  It should have some marbling in it for flavor.

4 Bell peppers cut in strips

1 Habanero chile, deveined and cut in circles

1 Jalapeno chile , deveined and cut in circles

4 anchovy filets

Low sodium Soy Sauce and Hoisin Sauce to taste

HabaneroHabanero deveinedHabanero and Jalapeno

Brown the meat.  Then add the peppers and the rest of the ingredients.  Stir fry for several minutes; try to keep the peppers still semi-crunchy.  Taste for seasoning.  Serve over rice.

Note: after handling hot peppers be sure to wash hands carefully.  Since the hot peppers are cut in circles, the dish will have some nice visual texture and they can pick them out if someone wants to reduce the heat.

Beef and Peppers

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1 Pound ground beef (sirloin, round, chuck whatever is your choice)
Salt and Pepper
Everyone makes hamburgers differently.  You can add minced onions and garlic, egg
and bread crumbs.  But I prefer them with just salt and pepper and good quality of
meat.
Form the meat into medium sized hamburgers and heat a cast iron skillet.  Throw some
salt in the skillet and add the patties.  Let the burgers sear for about 3 minutes, then
turn.
After about 2 minutes, pour a full bottle of nice red wine.  Once again the question about
what kind of wine should one use comes up.  The dish is only as good as the
ingredients.  I know I can’t use a fine French 1st growth, but if you use bad wine the
meal will be bad.  Some how I can’t seem to make my vino enthusiast understand
why they must give me their wine bottle for my hamburgers….
Simmer the hamburgers for 15 minutes, then serve.  Some do not like herbs on their
food, but my mother always minced chives on top.
We always love mashed potatoes with this dish.  I think that it was really a vehicle
to enjoy the sauce.

Hamburgers in wine sauce

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