Recipes
Photo by Alan Richardson
Pan-Seared Soy-Dijon Hamburger on Toast
Episode 107: Soy Dijon Marinade
I've never met a hamburger I didn't like. (Well, almost never.) Prepared well, this quintessential American food satisfies everyone. To make it even more of a good thing, I add Soy-Dijon Marinade to the meat before cooking it, and I serve the burgers on toast, as opposed to a bun, so you get just the right ratio of bread to meat. (I thank Louis' Lunch of New Haven, Connecticut, for the idea.) Served with tomato, lettuce, and red onion, this is a super burger, especially when accompanied by pickles and chips.
Serves 4
Ingredients
2 pounds ground beef
1/2 cup Soy-Dijon Marinade
Kosher salt and freshly ground
Black pepper to taste
2 tablespoons unsalted butter
8 slices of bread, toasted
8 tender inner leaves of romaine
Lettuce, shredded
1 large tomato, sliced 1/4 inch thick
1 large red onion, sliced 1/4 inch thick
Directions
- In a large, chilled bowl, combine the meat and marinade and, using your hands, mix gently just until the marinade is incorporated. Do not overwork the mixture. Form 4 patties, each the size of the bread slices. Lightly season the patties with salt and pepper.
- Heat a large, nonstick sauté pan over high heat. Add the butter and when it melts, swirl to coat the pan. Sauté the burgers, turning once, until done, 2 to 4 minutes per side for medium-rare.
- Place a slice of toast on each of 4 serving plates. Cover with the romaine and top with the burgers, tomato, and onion. Top with the remaining toast to make sandwiches, slice each diagonally, and serve.
Related recipes
John Besh's Wagyu Beef Short Ribs with Cranberries & Rock Candy
DeMagistris' Basil Ricotta Gnocchi with Shrimp and Asparagus
Beef and Broccolini Stir Fry with Mango Purée
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
