The burger was good with the integration of all the herbs and spices in the meat but it still needed some cheese. I added cheddar and it worked beautifully.
21 Club Hamburger
John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Store-bought ground beef is a fine substitute.
Credit: Andrι Baranowski
2 lbs. ground beef
1⁄4 cup minced yellow onion
2 tsp. minced fresh thyme
1 tsp. ground black pepper
1 tsp. minced fresh rosemary
1⁄4 tsp. ground coriander
1⁄4 tsp. ground fennel seed
1⁄8 tsp. cayenne
1 egg, lightly beaten
2–3 tbsp. melted duck fat,
at room temperature (optional)
Kosher salt, to taste
4 hamburger buns, toasted
1. In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold. This will help to firm them up, as they're moister than most burgers owing to the addition of the duck fat and the egg.
2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.
Pairing Note The Chateau Montelena Cabernet Sauvignon 2005 ($42), from the Napa Valley, has layers of ripe red fruit and earth that nicely complement this classic burger. —Ania Zawieja
MAKES 4 BURGERS
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