Tylers Ultimate Hamburger Recipe 435

TYLERS ULTIMATE HAMBURGER RECIPE - (4.3/5)

Steps:

• Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

THE BURGER

Steps:

• In a large bowl, gently mix the ground short rib and chuck. Take a quarter of the mixture and gently form a patty slightly wider than the size of your buns. Repeat, forming 4 equal-size patties. Place the burgers in the refrigerator until chilled, about 30 minutes.
• Heat a cast-iron griddle or pan until very hot over medium-high heat. If your griddle is well-seasoned, there is no need to oil it, but if not, drizzle it with a bit of the oil. Season the burgers with salt. Gently place the burgers onto the hot griddle and cook until browned, about 4 minutes on each side for medium-rare, seasoning the burgers again after flipping.
• Carefully slice the buns in half. Spread some Burger Goop on the bottom buns and place the patties on top. Top with the lettuce and tomato. Spread more Burger Goop on the top buns and close the burgers. Serve immediately.
• Preheat the oven to 400 degrees F. Brush a 6-cup jumbo muffin pan with softened butter.
• Combine the potato starch, bread flour, sugar, baking powder, salt, baking soda, milk powder and garlic powder in a large bowl and whisk to combine. Fill a measuring cup with 1 1/2 cups water; add the egg and 2 tablespoons of the melted butter and whisk together. Pour the wet ingredients into the dry. Whisk to combine. Pour the batter into a 1-quart iSi whipped cream siphon and charge it with 3 carbon dioxide (CO2) cartridges. Give it a gentle shake and let the batter rest for 10 minutes.
• Give the iSi siphon another shake, then eject the batter from the canister into the prepared muffin pan, filling each cup almost to the top. Sprinkle the dough with sesame seeds. Bake until the tops are golden brown, about 7 minutes. Remove from the oven and, while still hot, brush the tops with the remaining 4 tablespoons melted butter.
• Add the chopped chives, ketchup, mayonnaise and Dijon mustard to a small bowl. Finely chop the pickles, capers and parsley together and add the mixture to the bowl. Gently stir to combine. Season with salt.

THE BURGER BAR

Steps:

• Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
• Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
• Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
• Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
• Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;
• Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
• Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

TYLER FLORENCES ULTIMATE BEEF TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• For the simple salsa:
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• leaves.
• Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

TYLER'S ULTIMATE MEATLOAF

Steps:

• Preheat the oven to 350°F.
• Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
• Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
• Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
• Simmer relish for 5 minutes then remove from the heat.
• Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
• Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
• Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
• Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
• Remove the meatloaf from oven and let it cool a bit before slicing.