BarbecueStyle or just , Broiled, Planked, Hamburger Steak

If you wish to plank a hamburger or steak, please, please, do so this way. Many of the planks people are now placing their meat on, and allowing to char during the broiling process, can release deadly carcinogens which then penetrate into the meat being cooked. If you are one of those people that just "has to" char or burn something, in order to get that "authentic" out door smoked cooking experience; follow the recipe below to the point of planking the steak; then take that hardware store bought plank, of your choice--place it on your broiler, and let it char-- to your choice of doneness--then continue to follow the recipe and use the type of plank I suggest. You sill still have your smoked taste and smell; but the food will be a lot healthier to eat and you will get a lot more compliments on your presentation and "chef style".

Ingredients:
1 1/2 pounds Canadian Russet potatoes
2 Tbsps butter
2 beaten eggs
1 1/2 pounds ground chuck
1/2 tsp salt
1/8 tsp pepper
8 small carrots, cooked and buttered
2 cups peas, cooked and buttered
      Minced parsley

Instructions:
Peel and quarter the potatoes. Cook, covered, in boiling salted water till tender, about 25 minutes. Drain well. Add the butter and eggs to potatoes (Duchess); beat till fluffy. Add salt and pepper to taste; set aside.
Shape ground chuck(usually, the ground meat of choice, flavour-wise) into 4 oval steaks about 1 inch thick. In skillet cook steaks till rare, about 5 minutes per side. Place each on a well-oiled seasoned steak plank (they are usually oval shaped, with a groove around the outer edge, and 3/4 to 1 inch thick--some are designed to hold a cast iron steak sizzler); sprinkle with salt and pepper. Brush with butter to "finish". Place Potatoes in pastry bag; pipe onto plank to form border 1 inch larger than steak.
Place 2 planks under broiler or salamander, 4 inches from heat; broil till potatoes brown sightly, about 4 minutes. Repeat with remaining planks. Arrange "baby" carrots and peas (other vegetables may be added, if desired) within potato border; sprinkle with parsley. Makes 4 servings

©Al (Alex-Alexander) D. Girvan. All rights reserved.

The Story of "Salisbury"Steak--and, to Most of the World; The Much More Desirable "Hamburger" Steak,

Perhaps it was the start of the current "Organic Food" craze; but, perhaps not--at that time, everything already was organic. Anyway, in the late 19th century, the very opportunistic entrepreneur, Dr. James Henry Salisbury, came up with--special" hamburger patties-- to  cure-- Civil War soldiers suffering from  "camp diarrhoea" .


 Unlike much of the American Beef--his patties were made of meat from "disease-free animal  fibres" --with no fat, cartilage or connective tissues, seasoned and broiled. Dr Salisbury advocated eating beef three times a day for a healthy constitution. The term "Salisbury Steak" dates back to 1897, and is considered a forerunner of the hamburger in the U.S.A. only. 

•    
  Actually 
  Salisbury Steak- Is simply a much later "United States version" of the original Mongolian/German Hamburger--the already popular Hamburger Steak, and, another way for the "American Capitalists" to deceive and steal from the general public.
• Use very lean beef with no cartilage or connective tissue, omit suet and do not finish.
• Salisbury steak is relatively low in nutrition and tends to be very dry and taste-less; unless cooked to no more than medium rare, and served with good gravy, or other sauce.

Hamburger History--What is Hamburger?

Hamburger History

        Chopped or minced beef is certainly not a new innovation. It's been used in savoury meat pies dating back to ancient times. Beef tartare (for which there is no such thing as an original recipe) consisting of finely chopped raw steak or high-quality beef (from which few if anyone ever died or got sick), mixed with various herbs and spices, dates back to the Mongols(whose fore-fathers were also the fore-fathers of the North American Indian ) and Russian medieval times.

           The Tartars were known to shred their meat and ate it raw. These days the raw experience is enhanced by the addition of a raw egg placed in an indentation on top of the mound of seasoned raw beef.

          Genghis Khan (Chinggis Khan -1167-1227) and his army of fierce Mongol horseman conquered two thirds of then known world. The Mongols were a fast moving, cavalry- based army. They stayed in their saddles for long periods of time, sometimes days without ever dismounting. They had little opportunity to stop and build a fire for their meal. The entire village would follow behind the army in carts they called "yurts", leading huge herds of, sheep, goats, oxen, and horses. As the army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground meat was the perfect choice. They would use "scrapings" of lamb, or mutton, which was formed into patties. The meats were then placed under the saddles of their horses while riding into battle. When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and back of the horse. Bread of course, being readily available was a very convenient way of keeping the whole mess together until that time.

          1238- When Kengis Khans's grand son Khublus Khan invaded Moscow, they naturally brought their unique meat with them. The Russians adopted it into their own cuisine with the name "Steak Tartare" (tartars being their name for the Mongols).

1600s- Ships from the German port of Hamburg began calling on the Russian port. During this period the Russian steak tartare was brought back to Germany.

          Take the idea of tartare to the fire, and voila Hamburgers. So, arguably, hamburgers are a Russian invention. Could it be that hamburgers are a hideous, insidious, and far more deadly terrorist weapon of mass construction than the weapons of mass destruction .George W.(Wanna be [Push]) Bush has spent two years killing thousands of people, including Americans, in the name of “freedom?”, searching for in Iraq. The Americans hanged Saddam Hussein for allegedly ordering the death of 148 insurgents against his legitimate government.

Oh, Bush has succeeded to some extent for many of these people are now free-- free of their country, their homes, their health, their wealth, and especially, their lives. A little over a half century ago, there was another very popular and charismatic politician--an Austrian-- who had similar goals and exactly the same philosophy as Bush, "if you’re not with us you’re against us". In order to succeed, maybe all Bush needed to do was check out McDonalds restaurants, or his own Texas ranch. Maybe we should inform Bush and American intelligence.      

          Although the term hamburger is derived from the city in Germany, the original hamburger was a piece of meat which was pounded until tender, not chopped or ground. Like cutlets and Weiner Schnitzel it was often breaded or eaten sandwiched between two pieces of bread.

         

Hamburgers with Spazz--Kids Love Them Too.

Ground chuck is always the choice for burgers, because it has better flavour and nutrition and excess fat is easily drained off.


Bulls-eye Burgers:
This recipe is adapted from a Meatloaf recipe I picked up while attending the Southern Alberta Institute of Technology.


Ingredients;
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp onion powder
1/4 tsp garlic powder
Dash pepper
1 pound ground chuck
2 hard-coddled eggs
Hot-style ketchup or chilli sauce


Instructions:
In a bowl, combine bread crumbs, milk, onion powder, garlic powder, and pepper. Add ground chuck; mix well. Shape meat mixture into 4 patties, 3/4 inch thick. Cut eggs in half lengthwise. Press one egg half, cut side up, into each meat patty. Place in 8x8x2 inch baking pan.Cover and braise at 350F for 20 to 25 minutes. 
Meanwhile, in  a small saucepan heat ketchup or chilli sauce. Serve with burgers. Makes 4 servings.

A Slightly Different Cheese Burger

 A Slightly Different Cheese Burger-

1-1/2 lbs ground chuck            3 Tbsp butter or margarine

1 tsp. salt                                         1 can (8 oz.) tomato

                                                sauce         

1/2 tsp. pepper                          4 slices Mozzarella Cheese

1 egg beaten                            Parmesan cheese

2 Tbsp. milk

        Fine dry bread crumbs

        Mix meat, salt and pepper. Form into 4 patties. Mix egg and milk. Dip patties in mixture, then in crumbs. Sauté in broiler proof skillet over medium heat until browned on both sides.  Pour tomato sauce over patties; top each with Mozzarella and Parmesan.  Broil until Mozzarella melts.

With Barbeque Sauce

·   With Barbeque Sauce-Brown steaks in skillet. Pour off fat, if any. Pour one of my Barbecue Sauces over meat. Cover; simmer 8 to 10 minutes, depending on desired doneness, basting meat several times with sauce. Or you could also just brush the sauce on the steaks as they broil.

Hamburger Flambé.

·   Flambé- Pour 1/2 cup brandy, slightly warmed, over top broiled steaks and ignite Spoon over steaks until flames are out.

Hamburger Surprises

·   Surprises- Roll 2 or more hamburger patties thin between sheets of waxed paper; on one patty place one of the following fillings: Chilli Sauce thickened with grated cheese, sliced green onions, grated blue cheese blended with mayonnaise or prepared mustard mixed with a little Worcestershire sauce.

          Place the other patty on top and press the edges together until none of the filling shows. Cook.

Hot canned beans can be spooned over cooked meat patties; season with chilli powder or seasoned salt; or use one of my barbecue sauces, or mushroom sauce

HAMBURGER STEAK, CHATEAUBRIAND-

 CHATEAUBRIAND- Use same meat as for hamburger steak

OR

Ingredients:

2 chicken bouillon cubes 1/4 tsp. pepper

1 cup boiling water         2 tsp Worcestershire

1-1/2 lbs ground beef               1 egg

3/4 tsp. salt                              2 cans (3oz. each)                                                   sliced mushrooms

1/4 tsp. poultry seasoning        2 Tbsp. flour

Instructions:

1. Dissolve bouillon cubes in boiling water; cool.

2. Add beef, seasonings and egg; mix thoroughly.

3. Shape into thick oval steak and put in shallow broiling pan.

4. Broil to desired doneness (about 5 minutes on each side for medium).

5. Oil a heated plank, place steak on plank, and arrange border of Duchés, sliced and deep-fried or Chateau potatoes around it.

6.. Arrange other cooked vegetables, at least three, in contrasting colour, such as stuffed tomatoes or green peppers, small boiled onions, peas, wax, or green string beans, cubes of carrot or turnip, cauliflower, around the steak, also so that the board is entirely concealed.

7. Drain mushrooms, reserving liquid. Cook in drippings in broiling pan. Blend with flour. Add mushroom liquid, and cook till thickened.

8. If using Duchess, place the plank in he oven until the potato border is browned and all the vegetables are heated through.

9. After removing it from the oven, finish steak (spread with butter and sprinkle with minced parsley, salt and paprika).

10. The meat is sliced at the table, into and served with the mushroom sauce or with Chateau and Béarnaise sauce, as you prefer. Serves 4 to

©

Smothered Hamburger Steak

·   Smothered- Cover uncooked steaks with gravy and sautéed onions simmer covered about 30 minutes.

Beef Patties-Basic Recipe

 Beef Patties -Basic recipe

Ingredients:

1-1/2 lbs. ground beef

1/2 tsp.     salt

                few grains of pepper

2 Tbsp.      grated onion

Method

1. Combine meat and seasonings; avoid over mixing which toughens meat See also Ground beef Tips above

2. Shape into patties, rounding them with the palm of the hand or flattening them between sheets of waxed paper for serving with buns.

3. Sauté in a little hot fat or broil 5-7 minutes on each side.

Makes 6 patties 1/2 in thick.

Sauerbraten Patties

Sauerbraten Patties

1-1/2 lbs. ground beef              1/3 cup milk

1 medium onion, minced        1-1/2 cups water

 1 egg                               1/2 cup vinegar

1 tsp. salt                         10 whole cloves

1/4 cup fine dry                       1 bay leaf

        bread crumbs           8 gingersnaps crumbled

          Mix lightly the first 6 ingredients. Shape into 4 large patties. Brown on both sides in hot greased skillet. Add remaining ingredients. Bring to boil; cover and simmer 1 hour. Serves 4.

.Gourmet Hamburger Steak

 Gourmet Hamburger Steak

Ingredients

1-1/2 lbs meat, mix of ground chuck, pork and veal

1 cup finely minced sweet onion

1/2 cup firm fresh bread crumbs

1/4 cup chopped flat leaf parsley

1 Tbsp. Worcestershire sauce

1 Tbsp. milk

1 tsp. dry mustard

3/4 tsp. salt

 1/2 tsp. freshly ground pepper

1/4 tsp. freshly grated nutmeg

        Pinch of ground cloves

1 egg

Instructions

          In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves each about 3/4-inch thick.

Planked Hamburger Steak

·   Planked

        Oil a heated plank, place cooked steak on plank, and arrange border of Duchess or sliced, deep- fried potatoes around it. Arrange other cooked vegetables, such as peas, string beans, cubes of carrot or yellow turnip, around steak also, so that the board is entirely concealed. Place the plank in the oven until the potato border is browned and all the vegetables are heated through. After removing it from the oven finish steak with butter and sprinkle with minced parsley, salt and paprika. Serve on the plank. Often a cast iron sizzler is used with the plank. SEE MY CHATEAUBRIAND RECIPE, TO GET THE IDEA OF HOW A "PLANKED STEAK SHOULD LOOK AND BE PREPARED:  http://al-alex-alexander-d-girvan.blogspot.com/2011/11/chateaubriand-as-it-should-look-and-be.html©

Hamburger Steak Diane

Hamburger Steak Diane

2 lbs.         ground chuck 

1 tsp.         salt

1/4 tsp.     pepper

4 Tbsp.      butter

2 Tbsps.      prepared mustard

2 Tbsps.      lemon juice

1 Tbsp.      Worcestershire sauce

          Mix the ground chuck, salt and pepper together lightly and form into 3- 1inchthick patties. Melt butter in skillet. Remove from heat Blend mustard into butter, return to heat. Pan-broil hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juice a few minutes while spooning juice over the top occasionally. This recipe is often planked. Yield 6 servings. 


TRADITIONAL STEAK DIANE:
http://al-alex-alexander-d-girvan.blogspot.com/2011/08/steak-diane.html