Harlem Shake’s Classic Cheeseburger
The recipe Harlem Shake’s Classic Cheeseburger could satisfy your American craving in roughly 1 hour and 15 minutes. For $5.39 per serving, you get a main course that serves 4. One serving contains 575 calories, 42g of protein, and 26g of fat. 300 people have made this recipe and would make it again. Head to the store and pick up kosher salt, beef top sirloin steak, beef chuck roast, and a few other things to make it today. It is brought to you by Food Republic. Overall, this recipe earns a spectacular spoonacular score of 87%. Similar recipes include Classic Cheeseburger, Classic Cheeseburger, and Harlem Sauce.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 15 minutes
Ingredients:
4 slices yellow American cheese (substitute with Swiss or sharp cheddar to taste)
3 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle and cut into 1-inch cubes
4 ounces well-marbled beef chuck, trimmed of gristle and cut into 1-inch cubes
8 ounces beef sirloin, trimmed of gristle and cut into 1-inch cubes
8 center-cut slices Campari tomatoes (or substitute for another medium, optional
fresh ground black pepper
1/4 head Iceberg lettuce, shredded into 1/8-inch thin strips, optional
ketchup
kosher salt and fresh ground black pepper
mayonnaise
2 ounces rib meat, trimmed off the bone and diced
sweet relish
12 slices homemade pickles, or substitute with your favorite kosher dill pickle slices
4 Martin's potato rolls
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vegetable oil
1 sweet Vidalia onion, sliced very thin (or substitute for Maui sweet or Walla Walla onion)
Yellow mustard
Equipment:
bowl
baking sheet
meat grinder
broiler
toaster
oven
paper towels
frying pan
spatula
Cooking instruction summary:
For the special sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. For the cheeseburgers: Combine meat in large bowl and toss to combine. Place on rimmed baking sheet and place in a freezer for 10 minutes or so, until firm, paying great attentionnot to freeze the meat. You can also chill the meat grinder blade at the same time. When ready, remove from freezer and pass meat through grinder twice. Form into eight pucks of 2 ounces each. Refrigerate until ready for use. As an alternative, use pre-ground meat. Open buns, but do not split hinge. Spread lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Place onions to taste on the bottom part of the bun and follow with 3 pickle slices. Spread 1 tablespoon special sauce on top of the pickles. If desired, follow with lettuce and 2 tomato slices. You may improvise with the above ingredients for variety. Using a paper towel, rub inside of heavy-bottomed 12-inch cast iron skillet with a small amount of vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef spheres on top side with salt and pepper, then place seasoned side down in skillet. Using the back of a heavy, flat spatula, press down on beef firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. (For each Harlem Classic you will need 2 patties). Season top side with salt and pepper. Cook without moving until crisp, about 2 minutes. Now scrape the patties and flip, for each Harlem Classic top one of the patties with one slice of cheese, and place the other patty on top of the cheese. Cook until the cheese is melted, about 1 minute longer, paying attention not to over cook and dry out the meat. Transfer the meat to top of the sandwiches, close sandwiches and serve. Find more cheeseburgers on Food Republic: All-American Cheeseburger Recipe Bacon Blue Cheese Burger Recipe Bacon Cheddar Burger Recipe
Step by step:
For the special sauce
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. For the cheeseburgers
1. Combine meat in large bowl and toss to combine.
2. Place on rimmed baking sheet and place in a freezer for 10 minutes or so, until firm, paying great attentionnot to freeze the meat. You can also chill the meat grinder blade at the same time. When ready, remove from freezer and pass meat through grinder twice. Form into eight pucks of 2 ounces each. Refrigerate until ready for use. As an alternative, use pre-ground meat. Open buns, but do not split hinge.
3. Spread lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute.
4. Place onions to taste on the bottom part of the bun and follow with 3 pickle slices.
5. Spread 1 tablespoon special sauce on top of the pickles. If desired, follow with lettuce and 2 tomato slices. You may improvise with the above ingredients for variety. Using a paper towel, rub inside of heavy-bottomed 12-inch cast iron skillet with a small amount of vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef spheres on top side with salt and pepper, then place seasoned side down in skillet. Using the back of a heavy, flat spatula, press down on beef firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. (For each Harlem Classic you will need 2 patties). Season top side with salt and pepper. Cook without moving until crisp, about 2 minutes. Now scrape the patties and flip, for each Harlem Classic top one of the patties with one slice of cheese, and place the other patty on top of the cheese. Cook until the cheese is melted, about 1 minute longer, paying attention not to over cook and dry out the meat.
6. Transfer the meat to top of the sandwiches, close sandwiches and serve. Find more cheeseburgers on Food Republic: All-American Cheeseburger Recipe Bacon Blue Cheese Burger Recipe Bacon Cheddar Burger Recipe
Nutrition Information:
covered percent of daily need
