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Excerpt From Meat and Potatoes by Rahm Fama
Excerpt From Meat and Potatoes by Rahm Fama
66
Rahm Fama
and
Simple
Recipes
That Sizzle
and Sear
CLARKSON POTTER/PUBLISHERS
NEW YORK
www.crownpublishing.com
www.clarksonpotter.com
RAHM FAMA
POTTER
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CLARKSON POTTER
5-B BURGER
SMOKED PAPRIKA PARSNIP FRIES
ASPARAGUS WITH MINT HOLLANDAISE
This burger features my five favorite ingredientsbeef, black pepper, bacon, blue
cheese, and basil butter. I like to use a mix of chuck and short rib ground medium. A
good butcher can create a custom blend for you. The best way to cook a burger is in
a cast-iron skillet. A flat grill, or plancha, works well, too. You want to create a good
hard sear that traps the juices and adds crunch. I coat the meat lightly with cracked
pepper to add flavor and a little more texture. Make the patties thick, so they stay
juicy. The oven-roasted paprika fries pack a smoky punch and are healthy and light.
Bright green asparagus with a minty hollandaise adds an elegant note. SERVES 6
5-B Burger
3 pounds 85% lean
ground chuck
3 tablespoons coarsely
ground black pepper
1. Shape the meat into six 8-ounce patties. Spread the pepper on a
plate. Lightly press both sides in the pepper to coat. Set aside.
2. In a large skillet, cook the bacon until its crisp and the fat is
rendered. Remove and drain on paper towels. Save 3 tablespoons of
the rendered bacon fat for cooking the burgers.
3. Set a cast-iron skillet, plancha, or heavy frying pan over mediumhigh heat. Generously film with the bacon fat or oil. Cook the burgers
for 4 to 5 minutes, then flip and cook 4 more minutes. Top with the
blue cheese and cook another 1 to 2 minutes, or until the cheese
melts and an instant-read thermometer reaches 135F.
BEEF
4. In a small bowl, beat the butter and basil. Spread it on both sides
of each bun. Place each patty on a bun and top with the bacon.
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1 tablespoon smoked
paprika
Pinch of cayenne
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2 tablespoons freshly
squeezed lime juice, or
more to taste
1 cup (2 sticks) unsalted
butter, melted
BEEF
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Pur
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ME
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POT
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CLARKSON POTTER