February 02, 2011
Dooley & Doolia make classic hamburgers
The weather outside is frightful and I stayed home from work. The blizzard is still blizzarding, the roads are treacherous and the winds are too brutal to risk venturing outside.
For breakfast, Dooley makes deluxe scrambled eggs, which we eat with toast made from Saturday's multigrain bread. For a man who never cooked anything before the age of 50, he is getting really confident cooking eggs. For lunch, we eat leftover cream of mushroom soup and simple salads of spring greens.
For dinner, we're cooking classic hamburgers from The Complete America's Test Kitchen TV Show Cookbook. We were going to make oven baked onion rings, but realized we were lacking the kettle-cooked potato chips. So no onion rings tonight.
When we did our shopping on Friday, we had searched in vain for boneless beef short ribs at the two largest supermarkets; neither store had them. So we're substituting regular ground chuck for the short ribs. And although we couldn't find sirloin tips specified in the recipe, either, we did buy a beautiful beef sirloin steak.
The recipe recommends you prepare the meat in a food processor, but since we have a grinder attachment for our Kitchenaid Ultra Power mixer, we set that up and grind the meats together and we now have a fluffy mix of ground chuck and sirloin.
Dooley toasts the kaiser rolls we purchased, then prepares the pan for the burgers. I whip up the classic burger sauce from the cookbook. The burgers are done within 5 minutes, and we all sink our teeth into them. I've had a lot of burgers in my life, and these are some of the best ever! Sorry Blimpy Burgers, sorry Sidetrack, sorry Stiver's. Our burgers are better!
Posted by jdooley at February 2, 2011 09:03 PM