Table Talk
The Burger Bar
Decade birthdays. They feel huge and important and sometimes disconcerting. But here we were, Charlie turning 60 and we just had to celebrate. For past decades, we have celebrated by having golf tournaments and wearing silly shirts, doing roasts and taking trips but this year, he was interested in something a bit lower key. So we gathered together his dearest friends, set up tables on the deck, and had an old-fashioned party. Here was our menu:
Bruschetta with Fresh Tomatoes, Basil, Mozzarella & Garlic
Shrimp with Smoked Paprika, Honey & Fresh Basil
White Sangria with Fresh Peaches and Raspberries
Potato Salad
Sweet and sour Coleslaw
Grilled Olathe Corn with Cayenne, Lime & Feta
Tyler's Burger Bar
Caramelized Onions
Rosemary Pepper Bacon
Sauteed Mushrooms
Fresh Tomatoes with Sea Salt
Horseradish & Herb Mayonnaise
Nagadoches Cake with French Vanilla & Coffee Ice Cream
The Burger Bar
Recipe by Tyler Florence
* 2 pounds brisket, ground
* Kosher salt and freshly ground black pepper
* 4 thin slices Swiss cheese
* 4 hamburger buns, split
Directions
Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.
Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.
