Preparing a meal where veggies are the star of the show can be tough for folks who are used to seasoned steaks and marinated chicken, with fresh produce as the supporting elements in a well-balanced meal. Hirsch can be e-mailed at jhirsch(at)ap.org.Most would agree that there's really no downside to plant-based eating –- but it's plant-based cooking that tends to throw people off. Nutrition information per serving (values are rounded to the nearest whole number): 1,515 calories 960 calories from fat 34 g fat (34 g saturated 0 g trans fats) 525 mg cholesterol 45 g carbohydrate 89 g protein 1 g fiber 3,619 mg sodium.ĮDITOR'S NOTE: J.M. Wrap in waxed paper, then let rest 2 to 3 minutes before serving. Dress with a generous amount of the sauce. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Cover with a lid for the last 30 seconds to melt the cheese. Place an equal amount of the bacon, 1 fried egg and 1 slice of cheese on each patty.Ĭook for another 2 minutes for medium-rare. Flip and cook on the other side for 1 minute. Season with salt and pepper and cook for 3 minutes. Working in batches, add the patties to the skillet. Use a slotted spoon to transfer the bacon to the paper towel-lined plate to drain.ĭrain off the fat from the skillet but do not wipe clean. Add the bacon and cook until crisp, about 6 to 8 minutes. Add just enough canola oil to coat the bottom. Return the clean skillet to medium-high heat. Use a slotted spoon to transfer the eggs to the paper towel-lined plate to drain. One at a time, crack the eggs into the skillet, cover and fry for 2 minutes. In a large nonstick skillet over medium, heat the oil. To prepare the burgers, roll the meat into six 5-ounce balls, then flatten into patties. Remove the pan from heat and stir in the chopped parsley. If there is too much sticking, you can add a bit more butter to the pan. When nicely browned on the bottom, use the spatula to flip sections over in the pan so that they brown on the other side. Do not stir the potatoes and corned beef, but let them brown. Increase the heat to high or medium-high and press down on the mixture with a metal spatula. Mix in the beef and potatoes, then spread the ingredients in an even layer over the pan. Add the onion and saute until translucent. To prepare the corned beef hash, in a large (preferably cast-iron) skillet over medium, melt the butter. The sauce can be refrigerated in an airtight container for up to 1 week. If too thin, process a little longer.Īdd the ketchup, molasses, vinegar and remaining teaspoon of salt. If the sauce is too thick, thin it with a little hot water. With the motor running, drizzle in the oil, slowly at first, then add in a thin, steady stream until all of the oil is added and the mixture is smooth. Process for 30 seconds in a processor, or 10 seconds in a blender. To prepare the sauce, in a food processor or blender, combine the eggs, mustard, vinegar and 1 teaspoon of the salt. It starts as a homemade mayonnaise that is spiked with ketchup, molasses and vinegar.ġ medium yellow onion, finely chopped (about 1 cup)ģ cups chopped cooked Yukon Gold potatoes He finishes it with his go-to burger condiment - Good Stuff Sauce. That gets placed on a toasted brioche bun and topped with freshly made corned beef hash. Mendelsohn starts with a pan-fried patty of ground sirloin, which he tops with bacon, a fried egg and a slice of American cheese. "Whether you're embedded with troops in Iraq, photographing the animals of Africa or live from the White House, here's the burger that will keep you going any time of day," said Mendelsohn, whose ode to burgers, "The Good Stuff Cookbook," is out later this month.īut this burger is easy to love even if you don't live life reporting on deadline. "For the people that never stop," Mendelsohn said of his 24/7 burger, the first in AP's weekly series - 20 Burgers of Summer, a celebration of the delicious diversity of the great American hamburger. nothing says great burger like wall-to-wall coverage of war, politics and upset celebrities, right?ĭespite the (lack of?) inspiration he was handed, true to his burger master cred - his Washington burger joint, Good Stuff Eatery, has become a hotspot for the likes of first lady Michelle Obama - Mendelsohn came up with a winner. Kind of like the news media these days?Įither way, it's the sort of burger Spike Mendelsohn says is needed to fuel the people behind the world's largest news organization, and what he set out to create when asked to develop a hamburger inspired by The Associated Press.īecause, er. A burger so over-the-top it's just a hair shy of overwhelming.
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