Best Hamburgers Ever

*By no means do I assume to be the best at anything...but this was seriously the best hamburger I have ever, ever tasted.  Sorry IN 'N' OUT, you don't come close.  This recipe was inspired by Ina Garten's Blue Cheese Burger from Barefoot Contessa at Home, but lacking her ingredients, I adapted it my own way.  It's different enough that I won't list her recipe, but it just wouldn't be right to not give her a big thank you for her inspiration.  Thank you!  Tonight I was in heaven, this picture doesn't justify it.  

Funny story, over a decade ago some friends and I thought we'd barbecue a few burgers on an old charcoal grill.  None of us really knew what we were doing--I thought we were supposed to put eggs in with the hamburger but was informed, "We're not making meatloaf, silly."  So, I've never again cooked a burger with eggs in, but Ina's recipe called for egg yokes.  Go figure, maybe I was on to something way back then.  I'm not sure if it was the eggs, butter, or just a perfect day, but the result of tonight's meal was magic.  The burger was perfectly seared on the outside, cooked gently through to the middle, and the result was a tender meat both flavorful and oh so enjoyable.  My husband couldn't get enough either.

I know, you'll read the ingredients and wonder if you should really be doing this....the nurse in me says, "What are you doing?!%#?"  But the food lover Montana gal in me says, "Bliss."  My 6 year old said, "This is a great way to celebrate Presidents' Day" (as if it was one of those holidays that couldn't be  passed up without an extra special something).  Now it's your turn...think of something "special" to celebrate.

Finally, I think what really put this burger over the top was the bun.  I'll sum it up in one word...homemade.

Ingredients:

2 pounds ground beef, Angus beef if you can

2 T steak sauce

4 extra-large egg yolks

1 t kosher salt

1/2 t freshly ground black pepper

2-3 T cold unsalted butter

Hamburger buns

Yields 8-9 hamburger patties

Directions:

1.  In a large bowl, use the tines of a fork to mix the beef, steak sauce, egg yolks, salt, and pepper.  Be careful not to mash.  Lightly form into shape.  Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter.

2.  Prepare grill.  I have a gas infrared grill so I turn it on high for about 10 minutes.  Lightly oil the grill.  Place meat onto grill, then turn grill down to low.  Cook for 4 minutes on one side.  Turn and cook for 3 minutes on the other side, adding cheese if you like.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes.  Meanwhile, toast the buns on the grill, cut side down, for 1 minute.  Serve hot.

*My husband and children like the classic cheddar cheese, tomato, lettuce, and condiments.  Rather than cheddar, I like a plain burger with blue cheese, the burger pictured is topped with just a spoon of blue cheese dressing.

Belles Hamburger Buns

*The Bun makes the Burger.  At least that is how I feel with these.  It seems hamburger season usually strikes us in the summer when I don't want to think about baking in my oven, but today they just sounded so good and with the snow falling on and off outside, an occupied oven completed our day.  Now, these are a bit of work--or time rather--but if you have the extra couple of hours, you'll be glad you made your own buns.  


Prep: 2 hours
12 servings

Ingredients
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast ( or 2 1/2 t)
1 egg yolk
1 tablespoon water

Directions

1.  Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan.  Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.

2.  In a large bowl, stir together the flour and yeast.  Pour in wet ingredients and stir until the dough starts to pull together.  If you have a stand mixer, use the dough hook to mix for about 8 minutes.  If not, knead the dough on a floured surface for about 10 minutes.  Place the dough in a greased bowl, turning to coat.  Cover and let stand until doubled in size, about 1 hour. (Since we usually keep our house about 65 or 66 degrees in the winter, I let mind stand at least 2 hours, just check on it every once in a while, it really is forgiving.)

3.  Punch down the dough and divide into 12 portions.  They should be a little larger than a golf ball.  Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom.  Place on a baking sheet lined with parchment paper or aluminum foil.  After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first.  Set rolls aside until they double in size, about 20 minutes. (Again, I waited longer than this.  My buns turned out to be a little smaller than what you might think of as a regular size, but I just shaped the meat to fit.)

4.  Preheat the oven to 400 degrees F (200 degrees C).  Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl.  Brush onto the tops of the rolls.  If using more than one pan, position 2 oven racks so they are not too close to the top or bottom of the oven.

5.  Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

*I only need 9 hamburger buns, so I made the extra dough into hotdog buns.  Beautiful.

Raspberry Almond Kiss Cookies

From Allrecipes
Ingredients:
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t almond extract
2 c all-purpose flour
1 t baking soda
1/4 t salt
1/4 c white sugar for decoration

40 milk chocolate candy kisses, unwrapped

1 c confectioners' sugar
1 T milk
4 t raspberry jam
1/4 t almond extract

Directions:
1.  In a medium bowl, cream together the butter, 1/2 c white sugar and brown sugar until smooth.  Blend in the egg and 1 t almond extract.  Combine the flour, baking soda and salt; stir into the creamed mixture.  Cover dough and refrigerate at least one hour, or until easy to handle.
2.  Preheat the oven to 325 degrees F.  Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
3.  Bake for 10 to 12 minutes in the preheated oven, or until golden brown.  While hot from the oven, immediately press a chocolate kiss into the center of each one.  Remove the cookie sheets to cool on wire racks.
4.  In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 t almond extract until smooth.  Drizzle over cooled cookies.

*I'm not a big fan of icing, but this was a delicate touch for these cookies.  I liked eating them when the kiss was still soft and warm and the almond flavor was great!

German Pancakes

Ingredients:
2 cup of milk
4 Tbsp sugar
1 tsp salt
8 eggs (one at a time)
1 cup of flour

Directions:
Mix all the ingredients in a blender.  Pour mixture into a 9x13 greased pan. Bake at 350 degrees F for 20 minutes.  Then turn up the heat to 400 degrees F for 6-7 more minutes.  This makes them puffy and brown.  Serve with powder sugar and syrup.

*Thanks for sharing this, Emily!  Of course, anything that is eaten with syrup is a hit at our house.  Jacob had at least 4 servings.  If you like eggs, you'll like these.

Chicken Piccata

Yesterday I had some one on one time with my baby--who just happens to be 2 1/2 years old.  First we went to the library (which can be so much more self-serving with only 1 child to watch over instead of 3).  We both got some great books, and because it was just the 2 of us, I visited all my favorite sections...including the cookbooks.  I picked up one called Barefoot Contessa at Home.  When we got home, my baby snuggled up next to me on the couch, he feel asleep and I got to enjoy reading this wonderful treasure of food possibilities.  This is the gem I choose to make for dinner....I must admit, I loved it.  Lemony, flavorful, sweet.  It definitely rivals one of my other favorites, only I found it even easier to make.  The sauce is very lemony, so I suggest only using a touch.

Chicken Piccata
Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
kosher salt and freshly ground pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
good olive oil
3 T unsalted butter, at room temperature
1/2 cup freshly squeezed lemon juice (2 lemons), lemon juice reserved
1/2 cup chicken broth (the original recipe calls for dry white wine, chicken broth is my adaptation)
sliced lemons, for serving
chipped fresh flat-leaf parsley, for serving (I didn't have this so I used fresh tarragon, it was mainly for looks, but it compliments chicken nicely)

Directions:
1.  Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.
2.  Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4-inch thick.  Sprinkle both sides with salt and pepper.
3.  Mix the flour, 1 t salt, and 1/2 t pepper on a shallow plate.  In a second plate, beat the eggs and 1 T water together.  Place the bread crumbs on a third plate.  dip each chicken breast first int eh four, shake off the excess, and then dip in the egg and bread-crumb mixtures.
4.  Heat 2 T olive oil in a large saute pan over medium to medium-low heat.  Add 2 chicken breasts and cook for 2 minutes on each side, until browned.  Place them on the sheet pan while you cook the rest of the chicken.  Heat more olive oil in the saute pan and cook the second 2 chicken breasts.  Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
5.  For the sauce, wipe out the saute pan with a dry paper towel.  On medium heat, melt 1 T of the butter and then add the lemon juice, broth, reserved lemon halves, 1/2 t salt, and 1/4 t pepper.  Boil over high heat until reduced by half, about 2 minutes.  Off the heat, add the remaining 2 T of butter and swirl to combine.  Discard the lemon halves.  Serve on chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

Caprese Skewers

From Mel's Kitchen

Ingredients:
1 pint cherry tomatoes, red or yellow

1 bunch basil leaves (about 18-30 leaves, the big ones can be cut in half or thirds)
8 ounces fresh mozzarella cheese
Balsamic vinegar, for drizzling
2-3 dozen long toothpicks/skewers

Slice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Fold a basil leaf in half or thirds and nestle it up next to the mozzarella (large leaves can be cut into halves or even thirds). Slide a tomato onto the bottom of the skewer, cut side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a paper plate or tray. Drizzle lightly with balsamic vinegar and transfer to a platter to serve.

*I couldn't resist this little appetizer when I found Mel's recipe on her site.  I have to admit, they were meant for our Superbowl Party, but I didn't get them ready in time (okay, that might not be completely true--these take just minutes to pull together, I guess I just wanted them for myself!).

Barefoot Contessa Capellini with Tomatoes and Basil

From A Bountiful Kitchen

Ingredients:
1/2 cup olive oil (next time I'll use 1/4-1/3 cup, it was just a little much)
1-2 cloves minced garlic
4 pints small cherry tomatoes or grape tomatoes, halved
2-3 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta (fresh or dried)
1/2 cup fresh basil leaves, chopped
1 cup freshly grated Parmesan cheese

Directions:
1. Bring a large pot of water to a boil and add two tablespoons of salt to the pot.
2. Meanwhile, heat the ½ cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, thyme, two teaspoons salt, ground pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five minutes, tossing occasionally, until the tomatoes begin to soften.
3. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes (if using fresh), or according to the directions on the package. Be careful about overcooking the pasta.  Using tongs, remove the pasta from the pot of water and add to the cooked tomato mixture in the saucepan.  Don't worry about water on the pasta, the dish needs a little of the pasta water to have the right consistency.
Pour the pasta and tomatoes into a large serving bowl.
4.  Add the Parmesan and fresh basil, and toss well.  
5.  Serve immediately with additional grated Parmesan cheese.


*I found this dish very simple and satisfying.  I must repeat this in the summer when I have a garden of tomatoes and basil.  If it were up to me, this would be a regular at my house, but I've got to respect my husband's indifference to tomatoes--I'll save it for a garden harvest!  I used about a pint of grape tomatoes and then added 3 or 4 Roma tomatoes.  It was great.