Hamburger with Smoked Hickory Sauce

Hamburger with Smoked Hickory Sauce

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

  1. Clean and pat dry steak;
  2. Ground steak in a food processor;
  3. Add black pepper, paprika, curry powder and sea salt;
  4. Add minced onion and olive oil;
  5. Marinate for 30 minutes or more;
  6. Cook asparagus in water for 5 minutes;
  7. Add safflower oil to a large sauté pan over medium high heat;
  8. Ball up minced steak;
  9. Slowly lower steak in when the pan gets hot, do not move;
  10. Turn over still, not moving;
  11. Flatten and cook each side for 3 minutes;
  12. Put the whole pan in a 350˚F (180˚C) pre-heated oven;
  13. Turn to the broiler, keep an eye on it to avoid burning;
  14. Add cheese and turn off oven;
  15. Take out hamberger, rest for 5-10 minutes before adding topping;
  16. Place hamberger on the bun;
  17. Layer with lettuce, tomato and onion;
  18. Cut into 1/2;
  19. Add asparagus and top with mushroom sauce;
  20. Place smoked hickory sauce in a small bowl on the side as a dipping sauce;
  21. Serve hot.

For smoked hickory sauce

  1. Put ketchup in a medium mixing bowl;
  2. Mix in Worcestershire sauce and lime juice;
  3. Add sea salt and black pepper;
  4. Mix well to a consistency of thinner ketchup;
  5. Add liquid smoke and mix well.

For red wine mushroom sauce

  1. Add safflower oil or oil from cooking the hamberger to a large sauté pan over medium high heat;
  2. Sauté onion until soft and brown;
  3. Add mushrooms;
  4. Pull the pan off the stove and add red wine when mushrooms are cooked;
  5. Let the red wine evaporate;
  6. Stir in thickening sauce;
  7. It is done when it comes back to a boil.

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