Subj : St. Emmy 01 (Orthodox)
To   : All
From : Dave Drum
Date : Thu Aug 05 2021 17:09:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Emmy Burger
 Categories: Beef, Breads, Cheese, Vegetables, Sauces
      Yield: 4 servings
 
MMMMM--------------------------BURGERS-------------------------------
     28 oz (800 g) dry-aged burger
           - meat
           Salt & fresh ground pepper
      4 sl (1/4"/6 mm) sharp white
           - Cheddar; 3 oz (85 g) total
      4    Pretzel buns; split
           - crosswise
      2 tb Unsalted butter; room temp
           Caramelized onions; warmed
           - as desired

MMMMM------------------------NGUYEN SAUCE-----------------------------
    1/3 c  Sugar
    1/4 c  Unseasoned rice wine
           - vinegar
    1/2 c  Gochujang (Korean fermented
           - chile paste)
      4 tb Unsalted butter
      1 tb Minced garlic
      1 ts Sesame seeds
      1 ts Black sesame seeds

MMMMM-------------------------EMMY SAUCE------------------------------
    1/2 c  (120 ml) mayonnaise
    1/4 c  (60 ml) Nguyen sauce
 
  To make the burgers, cut the meat into 1-inch (6-mm)
  chunks. Freeze meat until cold or slightly frozen, about
  one hour. Freeze meat grinder parts, or processor bowl
  and blade, at the same time.
  
  Using a meat grinder or food processor, coarsely grind
  the semi-frozen meat, letting it fall into a medium
  bowl. (If using a food processor, pulse the meat in
  small batches and transfer it to a medium bowl.)
  Handling the ground beef gently, shape it into four
  rounds, each about 4 inches (10 cm) wide and 3-4 inch (2
  cm) thick.
  
  Heat a large griddle or skillet, preferably cast iron,
  over medium-high heat. Heavily season the burgers on
  both sides with salt. Place on the pan. Cook for two and
  a half minutes, adjusting the heat so the underside of
  the patty is browning steadily but not burning.
  
  Turn the patty, season with pepper, and top with a slice
  of Cheddar cheese. Continue cooking for another two and
  a half minutes. Press the burger on top with a finger;
  it should feel only slightly firm.
  
  Transfer the patties to a wire rack set on a large
  rimmed baking sheet (half-sheet pan) and let stand for
  three to five minutes. The internal temperature will
  rise a few more degrees during the rest period.
  
  Meanwhile, wipe the excess fat from the griddle. Butter
  the buns and then place them, flat side down, on the
  griddle and cook until golden brown, about one and a
  half minutes. Spread a generous tablespoon of the Emmy
  sauce (see below) on the top half of each bun.
  
  Place a patty on the bottom half of each bun. Mound a
  heap of caramelized onions on the patty. Add the bun top
  to each. Transfer each to a dinner plate and serve, with
  the remaining sauce passed on the side.
  
  To make the Nguyen sauce, whisk the sugar and vinegar
  together in a medium bowl to dissolve the sugar. Add the
  gochujang and whisk to combine.
  
  Melt the butter in a small skillet over medium heat. Add
  the garlic, sesame seeds, and black sesame seeds and
  cook, stirring often, until the garlic is tender and
  fragrant but not browned, about 90 seconds.
  
  Add to the gochujang mixture and whisk to combine. (The
  sauce can be covered and refrigerated for up to one day.
  Remove from the refrigerator about one hour before using
  so it’s not cold when served with hot food.)
  
  To make the Emmy sauce, mix the mayonnaise and Nguyen
  sauce together in a small bowl. Cover and refrigerate
  until ready to use.
  
  Excerpt from Emily: The Cookbook Pizza, Burgers, and
  More by Emily Hyland and Matthew Hyland,
  
  RECIPE FROM: https://www.usmagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Seriously, did you just equate chocolate to a hit of heroin?

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