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

     Title: Flood Burgers
Categories: Five, Beef, Breads, Cheese
     Yield: 4 Servings

     2 lb Fresh ground, 85% lean beef
          Salt & fresh cracked pepper
     4 sl Cheddar cheese; (opt)
     4    Hamburger buns; toasted

 Measure four 2-ounce portions of beef and form into balls.
 Season generously with salt and pepper.

 Heat heavy-bottomed 12" cast-iron or stainless steel
 skillet (or carbon steel crepe pan) over high heat for at
 least 5 minutes. Place balls of beef on skillet. Smash
 beef balls with back of heavy-duty spatula sprayed with
 non-stick cooking spray until 1/4-inch thick and 4"-5"
 wide. Cook for 1 minute. Using spatula, carefully scrape
 patties from skillet and flip, taking care to scrape up
 any browned bits from bottom of pan. Cook for one minute
 longer, then remove patties to plate and allow to cool for
 three (3) minutes.

 Using citrus juicer or hands and wire mesh strainer,
 squeeze patties firmly and catch juice in small bowl.
 Discard or save meat for another use (it works
 surprisingly well in long-simmered pasta sauces). Divide
 sauce into four small soup bowl and place in freezer until
 firmly frozen, about 20 minutes.

 Meanwhile, divide remaining beef into eight 3-ounce balls
 and form into four-inch-wide patties. Take one patty and
 use fingers to form 1/4" ridge around rim of the patty,
 creating shallow cup shape. Repeat with three more
 patties. Remove frozen beef juice disks from bowls and
 place one disk in each ground beef "cup." Top with
 remaining beef patties. Carefully crimp and seal edges,
 then form into even, 1/2" to 3/4" patty. Season generously
 on all sides with salt and pepper.

 Heat 1 tablespoon oil in heavy-bottomed 12" cast-iron or
 stainless steel skillet (or carbon steel crepe pan) over
 high heat until lightly smoking. Add patties and cook
 without moving for 1 1/2 minutes. Flip, using thin metal
 spatula. Using toothpick, poke hole in center of each
 burger to allow steam to escape. Continue cooking for 1
 minute. Top with cheese and cook for 1 minute longer, or
 until center registers 130 F/55 C on an instant-read
 thermometer for medium-rare. Place patties on toasted
 buns, and serve with napkins.

 From: http://www.seriouseats.com

 Uncle Dirty Dave's Archives

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