Why hello, there, fair travelers! I know it’s been a while since we’ve posted a recipe, and surely your bellies are growling like mine from all the polearm exercises you’ve been doing for your core since Richard posted his article. (I know I never go far without my trusty staff!) Below is a recipe that is one of mine own favorites. I made sure to test it thoroughly last night, to assure myself of its deliciousness–and it went swimmingly, let me say.
This recipe belongs to a category of food that succeeds in tasting good in five ingredients or less. Food, freshly found and cooked well, need not be processed and spiced to within an inch of its life. Rather, I believe, it is better to elevate the natural flavors of food and combine it with other things that make it taste like a better version of itself. But enough of my sermonizing; I’m not here to preach, good folk, I’m here to feed you.
So first, the ingredients. This is the easiest part.
1 green bell pepper
1 lb. lean ground beef (I used 93% lean/7% fat – you can go down to 90%/10% successfully)
Salt & Pepper
1) Rinse and clean the bell pepper. Remove the stem, seeds, and white flesh from inside. (Tip: Rinsing under the tap gets rid of the sticky little seeds very easily.) Then slice into very thin 1/8 inch strips, and then dice these strips very fine. The resulting pieces should be approximately the size of a pencil eraser. Leave on cutting board and set aside.
2) Place your skillet on the stove eye and set the eye to medium-high heat (5.5 or 6.0 if you are using an electric stove.) This is to let your skillet get hot before you place the meat in, so it sears the outside of the burgers and keeps the juice in.
3) Wash your hands, for cleanliness is next to godliness and destroys the foul spirit salmonella. Then dump the meat and diced peppers into the bowl.
4) At this point, your skillet is beginning to get hot. Add 2 tsp. olive oil into the pan. Normally one cooks ground beef without a lubricant, but beef this lean needs cooking oil so it doesn’t scorch while getting done. Let the oil get hot.
5) While the oil is getting hot, add a liberal sprinkling of pepper (to your taste) and 2-3 generous pinches of salt to the hamburger meat. Then add 3 glugs of Worcestershire sauce. Then, using thy clean, bare hands, mix up the meat very well, so the spices, sauce, and pepper bits are spread evenly throughout the meat.
6) And this point, fetch a clean plate and form your hamburger patties. You should get four quarter pound patties out of this batch. Make sure they are no more than 3/4 inches – 1 inch thick – this makes them difficult to cook all the way through if they are thicker.
7) Now, place your hamburgers in the skillet. They should make an audible sizzle when they hit the pan (this means the pan is hot enough. If there is no sizzle, wait and put them back in when the pan is hotter). Place them in one spot and let them cook for 3-5 minutes. IMPORTANT: Do NOT move the burgers. Do not press on them with a spatula. Do not shift the skillet around unless to center it on the eye. Leaving them in one place allows them to cook on even heat.
8) Once the burgers are halfway done – flip them with your spatula. As before, do not move them once they are flipped and located in a place directly over the eye. You can tell the burger is halfway done when the burger has turned brown on the bottom and halfway up the edges.
9) Allow the burgers to cook to your desired level of doneness, another 5-8 minutes, depending on your stove top. The firmer the burger is, the more done it is. If the juice coming from the meat has turned clear instead of pink, it means the meat is done.
10) Place meat on a bun and garnish with fresh tomato and a dash of oregano, and perhaps a slice of cheese if you are feeling luxuriant.
Enjoy, merry folk! Until next time.