Ingredients:
For hamburger
- 2 pieces rib eye steak, about 2 lb (1 kg);
- 1/2 teaspoon black pepper;
- 1/2 teaspoon paprika;
- 1/4 teaspoon curry powder;
- 1 1/2 tablespoons minced onion;
- 1 teaspoon safflower oil;
- 1/2 tablespoon olive oil;
- 4 leaves lettuce;
- 1 large tomato, 1/4” slices;
- 1 red onion, 1/4” sliced;
- 4 oz (125 g) mild cheese, thinly sliced;
- 12 oz (375 g) asparagus;
- Sea salt.
For smoked hickory sauce
- 3/4 cup ketchup;
- 1/4 teaspoon black pepper;
- 1 teaspoon Worcestershire sauce;
- 2 tablespoons lime juice;
- 2 teaspoons liquid smoke;
- Sea salt, adjust to taste.
For red wine mushroom sauce
- 1/2 small onion, thinly slice;
- 12 oz (375 g) Shiitake or white mushrooms;
- 1 teaspoon safflower oil;
- 1/4 cup (60 ml) red wine;
- Sea salt.
Recipe:
Serving for 4
For hamburger
- Clean and pat dry steak;
- Ground steak in a food processor;
- Add black pepper, paprika, curry powder and sea salt;
- Add minced onion and olive oil;
- Marinate for 30 minutes or more;
- Cook asparagus in water for 5 minutes;
- Add safflower oil to a large sauté pan over medium high heat;
- Ball up minced steak;
- Slowly lower steak in when the pan gets hot, do not move;
- Turn over still, not moving;
- Flatten and cook each side for 3 minutes;
- Put the whole pan in a 350˚F (180˚C) pre-heated oven;
- Turn to the broiler, keep an eye on it to avoid burning;
- Add cheese and turn off oven;
- Take out hamberger, rest for 5-10 minutes before adding topping;
- Place hamberger on the bun;
- Layer with lettuce, tomato and onion;
- Cut into 1/2;
- Add asparagus and top with mushroom sauce;
- Place smoked hickory sauce in a small bowl on the side as a dipping sauce;
- Serve hot.
For smoked hickory sauce
- Put ketchup in a medium mixing bowl;
- Mix in Worcestershire sauce and lime juice;
- Add sea salt and black pepper;
- Mix well to a consistency of thinner ketchup;
- Add liquid smoke and mix well.
For red wine mushroom sauce
- Add safflower oil or oil from cooking the hamberger to a large sauté pan over medium high heat;
- Sauté onion until soft and brown;
- Add mushrooms;
- Pull the pan off the stove and add red wine when mushrooms are cooked;
- Let the red wine evaporate;
- Stir in thickening sauce;
- It is done when it comes back to a boil.