Sirloin tartare burger. Anchovy is key.
Back in the kitchen again. I can't keep on eating out for my burgers, and I really need to close out National Burger Month with some that I cook at home.
A few days ago, I remarked that I love it when Mark Bittman does his thing with burgers. I am a Bittman fan, and I am trying to cook every single thing in his awesome, awesome work, How to Cook Everything, which I feel is the contemporary equivalent to Irma Rombauer, Marion Becker and Ethan Becker's Joy of Cooking. It is the cookbook to own if you need to own a single cookbook.
In a recent New York Times piece, Bittman writes his version of the steak tartare, in burger form. My burger tonight is a faithful recreation of Bittman's recipe.
I used grassfed sirloin for my burger. I think the best part of this was the anchovy. The anchovy gave the steak tartare burger so much more dimension. The capers were a nice touch, and the medium boiled egg to garnish was also okay. But the anchovy pushed this burger from good to superb. I cooked my burger to medium, but I kind of wish I cooked it medium rare so I could appreciate the quality beef even more.
Also, from now on minced shallot shall replace my traditional grated onion whenever I have this option. The shallot made the burger so much more fragrant.