Chief Longwind Of The North
Certified/Certifiable
While with my kids in Olympia, Wa., not far from the Capitol Building, we stopped to get a bite at an unassuming little restaurant whose name I dearly wish I could recall. I ordered a hamburger (their burgers are all half-pounders) and some cole slaw. The patty came with standard lettuce and tomato, pickles and onions, on a freshly made bun. I was prepared to eat a regular tasting burger. I was suprised when the waitress asked me how well done I wanted my burger though. Well, I took my first bite and was in shock. I could have sworn that I was eating a high-quality steak, cooked perfectly medium rare. It had that great flame-grilled flavor, coupled with a slightly iron/metalic flavor that comes with good beef.
To make this story short, I loved it and set out to recreate it at home. I purchased a small top sirloin and a lean chuck steak, and cubed them up. I then through them into the food processor and pulsed the unit about twelve times, as suggested by Alton Brown. I lightly seasoned the meat patty while pan frying it to a medium rare. My wife loved hers, though she said it was not quite as tender as the one from the restaurant. Mine was the same. I think maybe I need to process it more. Mine was a bit juicier though, but not as flavorful. They must have had access to better beef. This was still much better than ordinary hamburger, and if I were to fire up the grill, it would be better still.
Any suggestions on how I can improve my chopped steak would be appreciated.
Seeeeeeya; Goodweed of the North
To make this story short, I loved it and set out to recreate it at home. I purchased a small top sirloin and a lean chuck steak, and cubed them up. I then through them into the food processor and pulsed the unit about twelve times, as suggested by Alton Brown. I lightly seasoned the meat patty while pan frying it to a medium rare. My wife loved hers, though she said it was not quite as tender as the one from the restaurant. Mine was the same. I think maybe I need to process it more. Mine was a bit juicier though, but not as flavorful. They must have had access to better beef. This was still much better than ordinary hamburger, and if I were to fire up the grill, it would be better still.
Any suggestions on how I can improve my chopped steak would be appreciated.
Seeeeeeya; Goodweed of the North