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Taking on the Big Marc Burger

Everyone loves to have a hamburger of some sort. There are thousands of different recipes all over the place using all kinds of different meats, cheeses, sauces, condiments and rolls. I have posted links just within the last week of many different burger recipes you can use for this summer on your grill. One in particular that struck me and made me want to give it a try was one that was posted by the Food Network. The recipe specifically is from Marc Murphy, a well-known chef and restaurant owner many may be familiar with the as one of the judges on the show “Chopped.” He offered up a recipe for what he calls “The Big Marc.”

The Big Marc Burger

Homemade Cheddar and Black Pepper Buns

1 cup warm water
1 1/2 ounces fresh yeast
1/2 cup sugar
4 ounces butter, melted, plus more for greasing
4 eggs
1 1/2 teaspoons salt
4 to 5 cups all-purpose flour
8 ounces shredded cheddar cheese
1 and freshly cracked black pepper

Spiked Ketchup

1 head garlic
Olive oil
Salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons Dijon mustard
1 1/2 cups ketchup
5 ounces vodka (about 2/3 cup)

Burgers

2 1/2 pounds 80/20 ground beef, formed into six 6-ounce patties
Salt and freshly ground black pepper
2 tablespoons canola oil
3 ounces melted butter
Bread and butter pickles

For the buns, stir the water, yeast and sugar together to activate the yeast. You can tell when the yeast is activated-little bubbles will have formed, which will take several minutes. Add the melted butter and 3 of the eggs and mix until incorporated.

Add 4 cups of flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable. Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in a warm area and let rise until the dough has doubled in size, about 30 minutes.

After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into 6 equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand. Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350°. Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, about 10 to 15 minutes.Cool the rolls on a wire rack.

For the ketchup, turn the oven down to 250°. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap the garlic in aluminum foil and roast until soft, about 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and keep the remaining garlic for another use. Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.

For cooking the burgers, heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with oil and sear or grill until medium rare, about 3 to 5 minutes per side.

Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange pickles slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve with the remaining ketchup on the side.

Just a few things about this recipe. Number one, I’ve never made any type of buns like this before so it was a new experiment for me. I have to say it was pretty easily done and they came out quite nice. I did eliminate putting the cheddarr and black pepper into the rolls because I wasn’t sure how they would come out and wanted to try them just plain the first time around. We all liked the hamburger buns better than anything you would buy at the supermarket. As is noted in the recipe, however, the recipes for the buns and the ketchup are quite large. The buns themselves come out big when they are finished and are probably more than what you need for a hamburger unless you really like a large roll. I actually ended up cutting the recipes for the buns and the ketchup in half of what is shown here and still ended up with a lot of ketchup and big buns. Next time, I think I will portion the buns out to make them even smaller and see how they come out and maybe even just do 1/3 of the ketchup recipe. You could go for completely homemade in this recipe and grind your own beef with a mixture of chuck and sirloin and form your own patties that way. Of course, you can serve any condiments or sauces that you like on the side. We actually made ours with some crispy bacon and some onion rings.

That’s the recipe for today. Check back next time and you can see the meatloaf recipe I tried out recently that comes from Tyler Florence. I also have a few other recipes for the coming days and weeks so you want to keep checking back and see what comes up. Until then, try to stay: this heat wave were experiencing in New York and enjoy the rest of your day and enjoy your meal!

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Posted by on May 31, 2013 in Beef, Breads, Cooking, Dinner, Grilling, Sauce

 

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A Star’s Brownies with a Side of Cole Slaw

I thought I would just post a few simple recipes that I’ve made in the past week for today. The first is one that I came across in The New York Times and it is a recipe that I’ve seen in other places on the Internet. I am sure many people are familiar with Katherine Hepburn’s brownie recipe and may have seen it in other places. I thought it would be a nice simple dessert to make for one evening so we gave it a try.

Katherine Hepburn’s Brownies

1/2 cup cocoa
1 stick butter
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla
pinch of salt

Preheat the oven to 325°. Melt the butter in a saucepan with the cocoa and stir until smooth. Remove the saucepan from the heat and allow it to cool for a few minutes. Mix in the eggs one at a time. Add the sugar, flour, nuts (if using), vanilla and salt. Pour the mixture into a greased 8 x 8 square pan. Bake for forty minutes. Do not overbake as the brownies should be gooey on the inside. Let the brownies cool completely and cut into bars.

It was a very simple recipe that took no time at all to prepare. This makes it great as an option to make for a quick dessert as you may have the items around the house had any time. I am not a big brownie fan myself, but I have to admit that they came out quite nice. They were nice and crisp on the top and soft and chewy on the inside. You could serve them with a bit of vanilla ice cream on the side or just some simple homemade whipped cream and you have a complete dessert in no time at all.

The second recipe I have for today is one I am made when I had made Sloppy Joes was earlier in the week. I wanted to make a side dish to go along with them and I felt like having some coleslaw, but I wanted to try a little bit of a different recipe. I found this one through Williams – Sonoma on their website and it sounded pretty good to me. I try not to make a lot of coleslaw recipes that use mayonnaise, only because it seems to me that they tend to use a lot of it and it waters down the side dish. This one doesn’t used to much, and I actually cut down the amount in the recipe itself anyway.

Williams – Sonoma Coleslaw

1 head green cabbage, cored, quartered and thinly sliced
1 1/2 tablespoons kosher salt, plus more, to taste
half cup mayonnaise
1 1/2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon celery seed
2 tablespoons cider vinegar
Freshly ground black pepper, to taste
2 carrots, peeled and julienned

Place the cabbage in a large bowl, sprinkle with the 1 1/2 tablespoons of kosher salt and toss well. Transfer the cabbage to a colander and let drain for thirty minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with the salt and black pepper. Add the drained cabbage and carrots and toss to coat them evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

As I said, I have made a few adjustments to this recipe. First, I used a bag of coleslaw mix that included the green cabbage, red cabbage and julienned carrots already done so I did not have to deal with the slicing. However, I did salt the cabbage ahead of time to help draw out some of the moisture. Instead of using the half cup of mayonnaise, I only used a quarter cup and I think the recipe turned out just fine. I liked it a lot better without all the mayonnaise and it does cut down on some of the fat involved in the recipe itself. It makes great side dish for nearly anything, such as hamburgers, hot dogs, barbecued spare ribs, chicken, pulled pork or any type of sandwich that you may be making.

That’s all there is to the recipes I have for today. I do plan to go shopping this weekend to get some things in for some new recipes I would like to try this week. I have picked up some recipes from The New York Times, Williams – Sonoma, Cook’s Illustrated, America’s Test Kitchen, The Food Network and some others sources, so I have a lot to draw from right now of meals that we can choose. I do hope to get some new things up but more blog within the coming days. Check back and see what’s going on and see if there’s anything that you like. As always, if there is anything you would like to see, or have any requests of recipes, just drop me a note in the comments section or you can send me an email and I’ll be happy to get back to you. Until then, enjoy the rest of your spring weekend and enjoy your meal!

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Posted by on April 13, 2013 in Cooking, Dessert, Salad, Side Dishes

 

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Jennifer Probst

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