Main Meal
svg35 Min

The Best Classic Hamburger Recipe

Andrea

October 17, 2020
Master Chef
Cuisine: American

Main Description.

This burger recipe makes awesome cheeseburgers! Just add a slice of cheese to the top of each burger patty about 1 minute before they are ready to come off the grill. This will give the cheese enough time to melt. I highly recommend sliced provolone cheese on these.

That adorable thing would be called a kalette: a cross between kale and brussels sprouts. I bought mine at Super Target, so it would appear that we regulars have access to these little wonders without a trip to any special grocery store

It is peak cozy, nutritious, and cool-weather wonderful.

Ingredients

  • for the cauliflower mash
    2 tablespoons olive oil
    1 head cauliflower, cut into small florets (about 6 cups)
    3 cloves garlic, minced
    1 cup milk
    3 cups vegetable or chicken broth
    1 14-ounce can white beans, rinsed and drained
    1/2 cup cornmeal
    1/2 cup shredded cheese, like sharp cheddar or havarti
    1 teaspoon salt
  • for the kale
    1 tablespoon sheep fat (or olive oil)
    3 cups kalettes OR chopped kale
    3 cloves garlic, minced
  • for the shrimp
    1 tablespoon olive oil
    1/2 lb. shrimp (enough for 4 people)
    a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
Serves
People

Instructions

  • 01
    Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy - that is okay. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the cheese and season to taste.
  • 02
    Kale: Heat the sheep fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
  • 03
    Shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It is delicious.
  • 04
    Serve: Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Notes

Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.