Subj : Re: Atk 1
To   : JIM WELLER
From : Dave Drum
Date : Mon Jul 11 2022 05:22:00

-=> JIM WELLER wrote to SEAN DENNIS <=-

SD> America's Test Kitchen

JW> It's the PBS show started by the Cook's Illustrated Magazine people.
JW> Both are famous for extensive recipe testing and very detailed
JW> instructions.

JW> One of their alumni is J. Kenji Lopez-Alt who blogs at Serious Eats
JW> and who I follow closely for those reasons. He not only does fancy
JW> super-cheffy stuff but recreates fast food favourites meticulously,
JW> unlike Gloria Pitzer or Todd Wilbur who come kinda close but never
JW> bang on.

He also appears in the New York Times Cooking e-mails/columns.
The recipes are every bit as good if somewhat less loaded with picky
details. Still, it's not hard to tell he came from ATK.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thin But Juicy Chargrilled Burgers
Categories: Five, Beef, Breads, Cheese
     Yield: 4 servings

     1 lb Ground beef (15% fat)
          Salt & fresh ground pepper
     4    Soft burger buns; toasted in
          - butter
     4 sl American or other sliced
          - cheese

MMMMM--------------------------TOPPINGS-------------------------------
          Shredded iceberg
          Sliced onion
          Tomato
          Pickles
          Mayonnaise
          Ketchup
          Mustard; as desired

 DIVIDE THE BEEF: Line a 13" by 18" rimmed baking sheet
 with parchment paper. Divide the ground beef into 4 even
 balls. Working with one ball at a time, massage the meat
 gently in your hands until it is cohesive and tacky,
 about 15 seconds. Next, using clean hands, roll each
 into a smooth ball about the size of a golf ball. Place
 the balls on the baking sheet, one ball in the center of
 each quadrant.

 FORM THE PATTIES: Lay a second sheet of parchment on
 top, then place a second rimmed baking sheet on top of
 the first. Press down very firmly on the baking sheet,
 pressing directly over each patty in turn, to spread
 each ball into a thin patty that is wide enough that it
 will extend at least a full inch around your burger buns
 on all sides. (If using a vegan beef alternative, form a
 patty that is just large enough to extend � inch to �
 inch beyond the edges of the buns, as vegan beef
 alternatives do not shrink as much during cooking.)
 Refrigerate the patties until ready to cook.

 HEAT THE GRILL: If cooking with charcoal (the preferred
 method, as charcoal gets hotter than gas), ignite a full
 chimney of coals. When the coals are mostly covered with
 gray ash, spread them out evenly under one side of the
 grill and allow the grill to heat with the lid off for 5
 minutes. If cooking with gas, set the hottest burners to
 high heat, cover and let the grill heat for at least 15
 minutes.

 SEASON THE BURGERS: When ready to cook, gently peel the
 top sheet of parchment off the burgers and season them
 generously with salt and pepper. Replace the top
 parchment, flip the parchment sheets with the burgers in
 between them over entirely, then peel off the other
 piece of parchment, which will now be on top. Season
 burgers generously with salt and pepper on the second
 side.

 These burgers will cook very quickly, so prepare your
 buns with toppings and condiments as desired. (Placing
 any vegetables on the bottom bun makes the burger more
 stable and allows them to absorb juices that may drip
 from the patties.)

 COOK THE PATTIES: Using your hands or a spatula,
 carefully lay the patties on the grill over the hottest
 part of the flame. If using charcoal, leave the lid
 open. If using gas, keep the lid closed as much as
 possible. Let cook, undisturbed, until the patties are
 well charred and juices start to pool on their top
 surfaces, about 1 minute.

 Carefully flip the patties. (There will most likely be
 flare-ups; this is OK.) Add a slice of cheese, if using,
 to each, and continue to cook until the meat is just
 barely cooked through, about 15 seconds.

 Transfer the patties to the buns, add any extra toppings
 or or condiments as desired, close, and serve
 immediately.

 By: J. Kenji L�pez-Alt

 Yield: 4 burgers (with 3-to-4-ounce patties)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

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