-=> Dale Shipp wrote to All <=-

 DS> I'm hearing of severe flooding in parts of Tennessee and possibly also
 DS> in parts of New England.

 DS> Sean and CT Ruth -- is everything ok where you are?

Dunno about Single Ruth - but the Tennessee flooding is to the west of
Nashville by 70 or 80 miles. Sean is far to the east of Nashville.

This recipe was chosen solely for its "Burtoness".  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flood Burgers
 Categories: Five, Beef, Breads, Cheese
      Yield: 4 Servings
 
      2 lb Fresh ground, 85% lean beef
           Salt & fresh cracked pepper
      4 sl Cheddar cheese; (opt)
      4    Hamburger buns; toasted
 
  Measure four 2-ounce portions of beef and form into balls.
  Season generously with salt and pepper.
  
  Heat heavy-bottomed 12" cast-iron or stainless steel
  skillet (or carbon steel crepe pan) over high heat for at
  least 5 minutes. Place balls of beef on skillet. Smash
  beef balls with back of heavy-duty spatula sprayed with
  non-stick cooking spray until 1/4-inch thick and 4"-5"
  wide. Cook for 1 minute. Using spatula, carefully scrape
  patties from skillet and flip, taking care to scrape up
  any browned bits from bottom of pan. Cook for one minute
  longer, then remove patties to plate and allow to cool for
  three (3) minutes.
  
  Using citrus juicer or hands and wire mesh strainer,
  squeeze patties firmly and catch juice in small bowl.
  Discard or save meat for another use (it works
  surprisingly well in long-simmered pasta sauces). Divide
  sauce into four small soup bowl and place in freezer until
  firmly frozen, about 20 minutes.
  
  Meanwhile, divide remaining beef into eight 3-ounce balls
  and form into four-inch-wide patties. Take one patty and
  use fingers to form 1/4" ridge around rim of the patty,
  creating shallow cup shape. Repeat with three more
  patties. Remove frozen beef juice disks from bowls and
  place one disk in each ground beef "cup." Top with
  remaining beef patties. Carefully crimp and seal edges,
  then form into even, 1/2" to 3/4" patty. Season generously
  on all sides with salt and pepper.
  
  Heat 1 tablespoon oil in heavy-bottomed 12" cast-iron or
  stainless steel skillet (or carbon steel crepe pan) over
  high heat until lightly smoking. Add patties and cook
  without moving for 1 1/2 minutes. Flip, using thin metal
  spatula. Using toothpick, poke hole in center of each
  burger to allow steam to escape. Continue cooking for 1
  minute. Top with cheese and cook for 1 minute longer, or
  until center registers 130§F/55§C on an instant-read
  thermometer for medium-rare. Place patties on toasted
  buns, and serve with napkins.
  
  From: http://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
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