1 Video | Photo: LT Backyard Burger Recipe
Ingredients
- 7 ounces ground prime beef (20 percent fat), at room temperature
- Softened butter
- Kosher salt and freshly ground black pepper
- Potato bun, sliced in half
- Iceberg lettuce leaf
- Slice beefsteak tomato
- Slice dill pickle
- 1 tablespoon LT Pickled Mayo, recipe follows
Directions
Heat a griddle medium hot.
Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare.
Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.
To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LT Pickled Mayo:
- 6 tablespoons mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet relish, drained and rinsed
- 1 tablespoon chopped cornichons
- 2 tablespoons chopped pickled jalapeno
- 1 tablespoon Cognac
- Salt and pepper, to taste
Place the ingredients in a small bowl and mix together. Yield: about 1/2 cup.
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By dib1201_12806630
harwood hts, 52
on December 04, 2011
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5 stars based soley on the meat cooking technique. I used grass-feed beef 85/15. BEST way to prepare at home; and hands down the best way to assure a juicy burger that highlights that beef flavor (genuine burger lovers can appreciate. You can build additional flavors easily with toppings instead of cramming it into a small patty. Otherwise, can not comment on the other aspects of the recipe. I prepared mine 2 ways on pretzel buns: traditional toppings (cheedar, mustard, mayo, ketchup, lettuce, tomato, onion and southwest (sauteed jalepenos, pepper-jack, carmelized onion, mayo, mustard, ketchup, onion, tomato. YUUUM.
By vanmungo
New York
on September 15, 2011
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To "BocaLady": The recipe does NOT call for sirloin--it calls for 20-percent fat beef, which is typically the ratio you find in chuck. In fact, I believe that on the show the chef identifies the meat as chuck.
The recipe specifies not the type but rather the GRADE of beef--hence "prime."
I made the sauce tonight, and it's excellent. I felt, however, that it needed a bit of rounding out, so I added a dash of dijon mustard and about a teaspoon each of garlic and onion powder, along with salt and pepper to taste. Then the sauce really hit the flavor "G" spot.
By gypsy55104_555438
St. Paul, MN
on September 12, 2011
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Ina rarely disappoints. This was one of those times. The 'special' ingredient here, provided by a chef friend with his own restaurant, is a cut of meat most of us can't buy. In this country, prime beef is sold almost exclusively to restaurants. What we are buying is choice, and there is a huge taste difference between the two. The best substitute might be 80/20 grass fed ground beef, if you can afford it. Plain 80/20 has always worked for me. I liked the butter on the meat idea, though.
Read all 7 reviews