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Sometimes, there are standouts that define a genre. The ‘21’ Burger by Executive Chef John Greeley of New York’s famed 21 Club focuses most of his efforts on fine cuisine.
At 21 Club, though, customers also want a luxury burger. In honor of National Hamburger Day, May 28th, here’s Chef Greeley’s recipe, which uses duck fat to add panache:
21 BURGER RECIPE
Yields 8 burgers.
2 pounds ground sirloin or chuck, or a combination
4 tablespoons duck fat or 2 tablespoons Crisco
1 teaspoon ground fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh-ground pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 whole egg
4 tablespoons minced onion
Buns of choice (we prefer brioche buns)
The 21 Burger. Photo courtesy 21 Club.
Optional garnishes: lettuce, sliced tomato, pickles, caramelized onions
Get tips on how to make a better burger.
See reviews of our favorite ketchups.
1. In a mixing bowl add the beef, duck fat or Crisco, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.
2. Divide the beef mixture into four 8-ounce burgers. Pack and shape them.
3. On a hot grill place the burger and cook for approximately 4-1/2 minutes on each side for medium rare temperature. Cook longer for a more well?done burger, if desired.
4. Serve on a bun with desired garnishes.
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