Subj : Re: Atk 1
To   : JIM WELLER
From : Dave Drum
Date : Mon Jul 11 2022 05:22:00

-=> JIM WELLER wrote to SEAN DENNIS <=-

 SD> America's Test Kitchen

 JW> It's the PBS show started by the Cook's Illustrated Magazine people.
 JW> Both are famous for extensive recipe testing and very detailed
 JW> instructions.

 JW> One of their alumni is J. Kenji Lopez-Alt who blogs at Serious Eats
 JW> and who I follow closely for those reasons. He not only does fancy
 JW> super-cheffy stuff but recreates fast food favourites meticulously,
 JW> unlike Gloria Pitzer or Todd Wilbur who come kinda close but never
 JW> bang on.

He also appears in the New York Times Cooking e-mails/columns.
The recipes are every bit as good if somewhat less loaded with picky
details. Still, it's not hard to tell he came from ATK.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thin But Juicy Chargrilled Burgers
 Categories: Five, Beef, Breads, Cheese
      Yield: 4 servings
 
      1 lb Ground beef (15% fat)
           Salt & fresh ground pepper
      4    Soft burger buns; toasted in
           - butter
      4 sl American or other sliced
           - cheese

MMMMM--------------------------TOPPINGS-------------------------------
           Shredded iceberg
           Sliced onion
           Tomato
           Pickles
           Mayonnaise
           Ketchup
           Mustard; as desired
 
  DIVIDE THE BEEF: Line a 13" by 18" rimmed baking sheet
  with parchment paper. Divide the ground beef into 4 even
  balls. Working with one ball at a time, massage the meat
  gently in your hands until it is cohesive and tacky,
  about 15 seconds. Next, using clean hands, roll each
  into a smooth ball about the size of a golf ball. Place
  the balls on the baking sheet, one ball in the center of
  each quadrant.
  
  FORM THE PATTIES: Lay a second sheet of parchment on
  top, then place a second rimmed baking sheet on top of
  the first. Press down very firmly on the baking sheet,
  pressing directly over each patty in turn, to spread
  each ball into a thin patty that is wide enough that it
  will extend at least a full inch around your burger buns
  on all sides. (If using a vegan beef alternative, form a
  patty that is just large enough to extend ¼ inch to ½
  inch beyond the edges of the buns, as vegan beef
  alternatives do not shrink as much during cooking.)
  Refrigerate the patties until ready to cook.
  
  HEAT THE GRILL: If cooking with charcoal (the preferred
  method, as charcoal gets hotter than gas), ignite a full
  chimney of coals. When the coals are mostly covered with
  gray ash, spread them out evenly under one side of the
  grill and allow the grill to heat with the lid off for 5
  minutes. If cooking with gas, set the hottest burners to
  high heat, cover and let the grill heat for at least 15
  minutes.
  
  SEASON THE BURGERS: When ready to cook, gently peel the
  top sheet of parchment off the burgers and season them
  generously with salt and pepper. Replace the top
  parchment, flip the parchment sheets with the burgers in
  between them over entirely, then peel off the other
  piece of parchment, which will now be on top. Season
  burgers generously with salt and pepper on the second
  side.
  
  These burgers will cook very quickly, so prepare your
  buns with toppings and condiments as desired. (Placing
  any vegetables on the bottom bun makes the burger more
  stable and allows them to absorb juices that may drip
  from the patties.)
  
  COOK THE PATTIES: Using your hands or a spatula,
  carefully lay the patties on the grill over the hottest
  part of the flame. If using charcoal, leave the lid
  open. If using gas, keep the lid closed as much as
  possible. Let cook, undisturbed, until the patties are
  well charred and juices start to pool on their top
  surfaces, about 1 minute.
  
  Carefully flip the patties. (There will most likely be
  flare-ups; this is OK.) Add a slice of cheese, if using,
  to each, and continue to cook until the meat is just
  barely cooked through, about 15 seconds.
  
  Transfer the patties to the buns, add any extra toppings
  or or condiments as desired, close, and serve
  immediately.
  
  By: J. Kenji López-Alt
  
  Yield: 4 burgers (with 3-to-4-ounce patties)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There's nothing moister.  Than an oyster!
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