I had been eyeing this recipe for a long time. Once I heard that this burger won the Burger Bash at the Food & Wine festival in New York this past month, I had to make it. This "hamburger" has since been part of a controversy- is it really a burger, or just a glorified patty melt? I can honestly say, along with my taste-tester, that we were a little doubtful about it, as well. After indulging in not one, but TWO of these burgers- I succumb to this conclusion: call it what you want, it doesn't matter. This is an unbelievable, buttery and juicy burger/ sandwich/ patty melt. Who says a burger has to have a bun? I applaud Katie Lee Joel for thinking outside the box. I look forward to reviewing additional recipes from her cookbook, "The Comfort Table."
- 1 pound ground beef (85% lean)
- 1 large egg, lightly beaten
- 1 medium yellow onion, half grated, the other half thinly sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 slices white bread
- 2 tablespoons unsalted butter, softened
- 12 slices American cheese, optional
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side. Yield: 6 servings.
From the cookbook: The Comfort Table by Katie Lee Joel (pg. 91 Simon Spotlight Entertainment)
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