21 Club Hamburgr Copycat Recipes

Steps:

• Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley. Blend well. Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter. Place in the freezer for an hour or longer, until it is frozen. This butter may be used a portion at a time and refrozen.
• Preheat a gas or charcoal broiler to high.
• Shape the meat into a round ball without kneading. With the finger, make a partial indentation through the center of the ball. Shove one frozen tablespoon of butter into the center of the ball and press to close the opening. Flatten the meat into a patty shape about three-quarters of an inch thick. Sprinkle on both sides with salt and pepper. Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
• Brush the bread slices on one side with one tablespoon of olive oil. Place the slices oiled side down on the grill and cook briefly until lightly toasted. Turn and cook briefly on the second side.
• Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil. Toss briefly.
• Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread. Serve the tomato and onion slices on the side to be added to the hamburger as desired. Serve tomato ketchup only on request. The hamburger is also served with freshly cooked gaufrette potatoes on the side.

Steps:

• Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
• Cut the steak in half horizontally, creating 2 6-ounce steaks.
• Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
• Heat a 12-inch skillet until a drop of water dances on the surface.
• Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat.
• Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
• Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
• Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired.
• Add the wine, and with a wooden spoon, scrape up any browning in the pan (deg laze the pan). Stir in the mustard and A-1 sauce.
• Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons.
• Add the cream and stir well to incorporate. Boil a few seconds.
• Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary.
• Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce.
• Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates.
• Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.

Steps:

• For the herb butter, place the butter, basil, thyme, parsley, salt and pepper in a food processor and pulse until smooth. Place it on plastic wrap, and loosely fold the wrap over. Roll it into a log and freeze.
• For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
• For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
• With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
• Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
• Brush the toast with the olive oil and grill under a broiler until both sides are golden. Center each hamburger on 2 slices of the toast, top with the salad garnish and eat with a knife and fork.

Steps:

• In a large bowl, gently mix together the gound beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and oil, if usiing. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold. This will help to firm them up, as they're moister than most burgers owing to the addition of the oil and the egg.
• Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns. Enjoy!

Steps:

• In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion.
• Mix until all ingredients are incorporated evenly.
• Divide the beef mixture into four, 8-ounce burgers.
• Pack and shape them tightly.
• On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a medium rare temperature (cook longer for a more well-done burger if desired.)
• Serve on a bun.

Steps:

• Preheat oven to 400 degrees.
• In a large, ovenproof skillet saute celery in 1 tablespoon butter over medium heat for about 4 minutes. Remove celery and let cool.
• In bowl, combine sirloin, bread crumbs, au jus, and celery. Form in to 4 patties.
• Melt remaining butter in skillet. Place patties in skillet and cook 2-3 minutes or until bron on one side. Flip patties and place in oven. Cook for 12-15 minutes for medium doneness. Place on buns.