Beef Steak Burger

Sandwiches | American cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

I wasn't sure where to categorize this dish from the suggested list, so I chose the 'Sandwiches' section.

Ingredients

Veal Tenderloin - 17.6 oz
Rosemary - 1 stem
Marinated cherries - 7.1 oz
Thyme - 1 stem
Worcestershire Sauce - 0 fl oz
Sweet Red Onion - 5 pieces
Garlic - 2 cloves
Olive Oil - 8 tablespoons
Turnips - 5 pieces
Romaine lettuce - 1 bunch
20% Sour Cream - 6 tablespoons
Pickles - 6 pieces
Olives stuffed with lemon - ½ jar
Herbs - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

If the tenderloin, thick edge, or flank is bought frozen, it should be taken out the night before cooking and thawed in a deep bowl on the bottom shelf of the refrigerator. If the meat was chilled, you can start trimming it right before cooking: cut the tenderloin in half crosswise, you can freeze one half again, and clean the other well from membranes and sinews (if you've already grilled steaks or roasted a roast beef, you know how to do this). Cut the tenderloin crosswise into slices about 1 cm thick (you can also cut it lengthwise, whichever is easier), season with pepper (do not salt at this stage!), and if the meat is wet, pat it dry with a paper towel to create an appetizing crust. We do not salt the meat because salt will draw moisture out of the piece, and that caramelized crust may not form.

Step 2

Preheat the skillet, as steaks are only cooked in well-heated oil. Each steak will require about 2 tablespoons of olive oil (of course, you don't need to measure with spoons – 2 turns around the entire diameter of the skillet will be quite enough). For medium rare or medium (the most delicious and juicy degrees of doneness), you need to fry the steaks for 3 minutes on each side or 4 minutes on each side, respectively. Pour in 2 new tablespoons of olive oil for each steak and wait for it to heat up well. After frying each piece, place it on a plate to let the meat 'rest' – during this time it will become juicier and tastier. If you are salting the food, this is the stage where you can lightly salt the meat - the salt should not overpower the natural flavor of the steak.

Step 3

Once all the steaks are ready (meaning they have cooled and rested), you can slice them thinly. The other ingredients for the burgers can be chopped before frying the steaks or after you have let them 'rest': slice the radishes and olives (black olives) thinly, cut the pickles into pieces, halve or quarter the cherry tomatoes, finely chop the herbs, wash and dry the lettuce leaves, then tear them by hand. The main thing is not to start washing and chopping all this while frying the steaks, otherwise, they may burn.

Step 4

As for the next steps, everyone is free to choose what fillings they want to put in their burgers - I provided examples of my favorites: salty tartar sauce, slightly bitter and spicy radishes, the fresh taste of lettuce leaves, the sweetness of tomatoes, and the tanginess of my favorite onion marmalade (the recipe is in 'Pie with Caramelized Onions and Cheese'). For the tartar sauce, mix the sour cream with chopped olives (black olives), Worcestershire sauce, and freshly ground black pepper, adding herbs to taste.

Step 5

Toss the cherry tomatoes into the heated juices from the steaks, add freshly ground black pepper, thyme sprigs, and simmer until soft for about 7 minutes, adding a little water if necessary.

Step 6

The most interesting and delicious part is assembling the burger. For this recipe, I took rye ciabatta (if it’s stale, just warm it in the microwave for a couple of minutes), cut it in half, and added a little bit of everything)) Here you have options - either you assemble the burgers for everyone, or each person adds what they like best - what if there are vegetarians among you (just kidding :-)? That's why I love to just lay out all the fillings on the table.