Tim's cousin Peaches,
has my
dream kitchen.
That's her partner Herb up there,
who is English,
and who made us the absolute
BEST SUNDAY MEAL EVER! I talked about the meal here...
Beef with Yorkshire Pudding.
Anyway, Peaches posted a link on my Facebook page last month and said these
Martha Stewart Thin Burgers
were
"glorious."
Glorious, I thought?
Really?
G-l-o-r-i-o-u-s?
This is Martha's picture...right outta marthastewart.com
Merriam-Webster Dictionary DEFINES GLORIOUS AS:
having or deserving glory, fame, or honor
: very beautiful or delightful
marked by great beauty or splendor : magnificent
Oh my goodness gracious, people!!!
Peaches is correct!!!
These thin burgers
***
are
***
GLORIOUS!!!
Okay,
now MY burger looks a little crazy with that lettuce but I ask you to trust me...
now MY burger looks a little crazy with that lettuce but I ask you to trust me...
You must make these exactly-according to
Martha's recipe, using the exact specified ingredients,
and you must assemble these exactly as described...
and you then will know what GLORIOUS means.
I see salty dill pickles and that super high end creamy American cheese (HA!), I see iceberg lettuce and white onions. What I don't see in this picture but is integral is the toasted POTATO BUNS and yellow mustard!
Keep this in mind...
NO KETCHUP ALLOWED!
NO KETCHUP ALLOWED!
Just so you know...
I made these Thin Burgers for the first time on December 14 with hand made, baked, sweet potato fries.
These burgers were so delicious I made them again December 16 with homemade french fries.
And I made them AGAIN on December 17.
What???
Shut up!!!
Clearly Tim and I NEVER eat burgers,
it's only for cheat night!!!
Cheat night just happened to present itself
...
...
...
...
...
three times that week!!!!!! HA!!!!!!!!!
Anyhoo, here's the fixins for these GLORIOUS Martha Stewart Thin Burgers!
This is the recipe, straight outta marthastewart.com.
Here's the link one more time....marthastewart.com, just click on this!
Angie says PLEASE make special note of Martha's Cook's Note at the end...so important!!
Thin Burger
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Martha Stewart Living, August 2012http://www.marthastewart.com/911342/thin-burger
- Prep Time20 minutes
- Total Time20 minutes
Ingredients
- 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
- Coarse salt and freshly ground pepper
- 4 slices American cheese
- 4 teaspoons unsalted butter, softened
- 4 potato sandwich rolls
- 1/4 cup diced white onion
- 1 dill pickle, thinly sliced
- 1 cup shredded iceberg lettuce
- 4 teaspoons yellow mustard
- Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
- Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
- Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
- Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.
Cook's Note
Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a- good-way patty.
Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.
Patty
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.
Cheese
This guilty-pleasure burger begs for gooey, melty American cheese.
Bun
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.
So, I just want to make clear what makes
this burger perfect:
1. Dill pickles...salty and tangy!!!
2. Yellow mustard! Not Dijon, just yellow!!
3. Good old craptastic sliced American cheese!!
4. Potato buns! Do NOT use any other kind!!
5. White onion. Perfect!!
2. Yellow mustard! Not Dijon, just yellow!!
3. Good old craptastic sliced American cheese!!
4. Potato buns! Do NOT use any other kind!!
5. White onion. Perfect!!
Chop up some of the onion and iceberg lettuce....
My cutting board looked gross but I swear it was clean!
My cutting board looked gross but I swear it was clean!
Butter up those potato buns!
Do NOT use anything but potato buns!!!
Do NOT use anything but potato buns!!!
So, you will get four hamburgers out of
1 lb. of 70% lean....
(giggle, can you believe, 70% lean, no wonder these are so yummy!)
Roll 1/4 of the meat into a ball and stick between plastic wrap and roll thin.
See, nice and thin and even here...
layer the patties between parchment paper.
layer the patties between parchment paper.
...like this!!
Salt
and
pepper
them up,
both sides.
and
pepper
them up,
both sides.
Cook the patties in the pan. I used cast iron.
Flip these beauties over and cook an additional minute or two...
Throw on the creamy American cheese!!!
Remember those buttered potato buns from earlier in this post?
Throw them in the pan and let them brown up to some squishy yummy goodness!
Now
THAT'S
what I'm talkin' 'bout!!!
Two burgers for Angie with cheese,
two burgers for Tim without cheese.
SHUT UP! You'll eat two also!
So let's start out building this gorgeousness...
Thin hamburger with cheese on grilled potato bun...
Check!
| Yellow mustard spread on bun... Check! |  |
Dear Mother-in-Law June,
You are going to want to use Dijon mustard because you LOVE Dijon mustard.
DON'T!!!
Use YELLOW mustard for this.
Love,
Angie
Now
add
chopped white onions...
Check!
Salty, tangy
dill pickles.
Mmmm, salty and tangy.
Check!
dill pickles.
Mmmm, salty and tangy.
Check!
Iceberg lettuce!!!
No, do not use spinach or romaine,
you use ICEBERG!
Check!
No, do not use spinach or romaine,
you use ICEBERG!
Check!
Almost there!
See the tasty burger, the creamy American cheese, the crunchy mild onions, salty dill pickles and that iceberg lettuce?
Well, THROW THE TOP BUN ON!!!
Check!
Okay, this was from the 1st night I made these glorious burgers....
We had sweet potato fries with the burger that night...
As you can clearly see, I started gobbling the burger before pictures were done. Story of my life.
Two days later, I made the burgers again, with french fries.
And the very next day, I made these burgers YET AGAIN.
And this picture below is from last night,
when I made them AGAIN!!
They are addictive, I tell ya!!
I can't help it! I was blogging about the lovelies and my mouth kept watering, so I reached right into the freezer and pulled a couple burgers out.
Tim's eyes got HUGE! Another cheat night!!
By the way, the flat burger patties freeze great!! Just lay them between sheets or parchment paper! So easy.
Tim's eyes got HUGE! Another cheat night!!
By the way, the flat burger patties freeze great!! Just lay them between sheets or parchment paper! So easy.
Again, here is Martha's recipe:
Thin Burger
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Martha Stewart Living, August 2012http://www.marthastewart.com/911342/thin-burger
Ingredients
Cook's Note
Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a- good-way patty.
Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.
Patty
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.
Cheese
This guilty-pleasure burger begs for gooey, melty American cheese.
Bun
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Martha Stewart Living, August 2012http://www.marthastewart.com/911342/thin-burger
- Prep Time20 minutes
- Total Time20 minutes
Ingredients
- 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
- Coarse salt and freshly ground pepper
- 4 slices American cheese
- 4 teaspoons unsalted butter, softened
- 4 potato sandwich rolls
- 1/4 cup diced white onion
- 1 dill pickle, thinly sliced
- 1 cup shredded iceberg lettuce
- 4 teaspoons yellow mustard
- Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
- Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
- Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
- Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.
Cook's Note
Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a- good-way patty.
Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.
Patty
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.
Cheese
This guilty-pleasure burger begs for gooey, melty American cheese.
Bun
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.
Here's the direct link!!!
http://www.marthastewart.com/911342/thin-burger
http://www.marthastewart.com/911342/thin-burger
OH!
One more reminder.....
A few weeks ago, I fixed these burgers for our visiting kids.
Our son-in-law LOVED his first burger.
On the second hamburger though, he added ketchup thinking that would be awesome too.
It wasn't.
He said he was so surprised the difference was so noticeable.
I just smiled and nodded and said "I know."
So I hope you try these burgers some time and let me know how you like them!
In the meantime, Mr. Smurf
and Tim
and Angie
are blue until the day we can make and devour these burgers again.
In the meantime, Mr. Smurf
and Tim
and Angie
are blue until the day we can make and devour these burgers again.
I actually paid money for that Mr. Smurf figurine up there.
No comments from the peanut gallery, please :)
He sits on the top shelf of a small bookcase in my book room...right by a fruitcake tin with vintage magnets.
Isn't this tin cute, though?
Looks 70s to me.
The tin sits next to an Apollo 11 photograph someone took and framed.
And lastly, show and tell ends with my vintage Kodak hanging light above the bookcase.
It's 70s craptastic plastic :) and says
"Kodak Cameras Film."
 |  |
The light probably hung in a camera shop
in the 70s.
I had $15 or $20 on it back in the day when I ran antiques out of my barn but alas, no one ever bought it.
So I had it cleaned up and rewired and hung it in the basement last week.
in the 70s.
I had $15 or $20 on it back in the day when I ran antiques out of my barn but alas, no one ever bought it.
So I had it cleaned up and rewired and hung it in the basement last week.
Are you wondering if this post is eeeeeeeeevvvvvveeerrrrrrr going to end?
Are you fast asleep right about now,
kind of like Gino here???
Okay, nighty-nighty
until the next time of another thrilling edition of
Angie Reads a Recipe and Makes It and Posts Boring Pictures About It!
Have a good rest of the weekend y'all,
stay warm
and we'll talk at ya soon!
