Gourmet hamburgers have returned as a trendy food craze. There are many restaurants in Las Vegas that offer gourmet hamburgers on their menus, but the focus only seems to be on the choice of meat and not the topping. Hubert Keller's Burger Bar at Mandalay Bay is a good place to experience Las Vegas style gourmet burgers. The Rossini burger there is decadent! They even offer a chocolate burger and a cheesecake burger for dessert!
Hubert Keller's Fleur is famous for the offering most expensive burger in Las Vegas. Kobe beef, foi gras and black truffle is gives one hamburger offering a price that lists at about $35 on the menu. A bottle of a fine vintage chateau liquor is what gives the burger a $5,000 sticker price. In effect, that is cheating. A drink is not part of an entree.
Even the franchise chain burgers are famous in Las Vegas. In-n-Out burgers is an old fashioned franchise that offers nothing but fresh food. Freshly ground beef is the key to their success. The french fries are cut from fresh potatoes too. Fatburger is rated as the best burger stand in Los Angeles and Las Vegas year after year and they also cook all their food to order. There are very few franchise burger stands that can even come close to the quality of In-n-Out or Fatburger.
Tonight a gourmet burger sounded good. Gourmet burgers of the late 1970's and 1980's focused on good beef with a fancy topping. Today's recipe is made along those guidelines. The burger in this recipe is crusted with French herbs. The sun dried tomatoes and stilton cheese topping was a tasty choice for this herb crusted burger!
Sun Dried Tomatoes:
Heat a small sauce pot over medium low heat.
Add 2 cups of water.
Add 5 or 6 sun dried tomato halves.
Gently simmer the sun dried tomatoes, till they become soft and tender.
Drain the water off of the tomatoes and return them to the sauce pot over.
Add 1/2 tablespoon of virgin olive oil.
Season the sun dried tomatoes with sea salt and black pepper.
Keep the sun dried tomatoes warm on a stove top.
Herb Crusted Hamburger Patty:
Fresh or dried herbs can be used for this recipe. Herb crusted burger are best when they are grilled in a pan or on a ribbed cast iron griddle. Cooking an herb crusted burger over an open flame will burn the herbs.
Lean ground beef for a hamburger is somewhere between 85% to 89% fat free. If the ground beef is over 93% fat free, the burger will not be juicy.
Place these herbs in a small mixing bowl:
- 1/2 tablespoon of marjoram
- 1 teaspoon of thyme
- 1 teaspoon of tarragon
- 1 tablespoon of herbs de provence
- 1/2 tablespoon of basil
- 1/2 tablespoon of oregano.
Mix the herbs together.
Set the herb mixture aside.
Use a ring mold to shape 6 ounces of lean ground beef into a hamburger patty.
Season the burger patty on both sides with sea salt, black pepper.
Sprinkle 1 pinch of garlic powder over the burger patty.
Sprinkle 1 pinch of cayenne pepper on the patty.
Generously sprinkle the herb mixture on the burger patty.
Gently press the herbs onto the surface of the burger.
Coat both sides of the burger patty with the herb mixture.
Refrigerate the burger patty for 5 minutes, so the herbs can impart their flavor.
Herb Crusted Hamburger with Sun Dried Tomatoes and Stilton Cheese:
Heat a saute pan or cast iron griddle over medium heat.
Brush a hamburger roll with melted unsalted butter.
Grill the burger roll, till it becomes toasted.
Place the burger roll on a plate. Leave the saute pan over medium heat.
Place some mixed baby lettuce leaves on the bottom half of the bun.
Place a few thin slices of onion on the lettuce.
Set the "burger set up plate" aside.
Add 1/2 tablespoon of blended olive oil to the hot saute pan.
Add 1 pat of unsalted butter.
Place the herb crusted burger in the pan.
Pan sear the burger on both sides. Flip the burger often, so it cooks evenly and so the herbs do not scorch. Cook the burger to the temperature of your preference.
Place the softened sun dried tomatoes on top of the burger.
Place a few thin slices of English stilton cheese on top of the sun dried tomatoes.
Add a splash of water to the pan. (About 1 1/2 ounces.)
Cover the pan with a lid.
Allow the steam in the pan to melt the stilton cheese. (About 1 minute.)
Use a spatula to place the herb crusted hamburger on the burger bun on the plate that is set up.
Garnish the plate with Italian parsley sprigs and pickles.
Persian pickled wild cucumber, roasted red pepper strips and Arabic scratched green olives were the garnish in the pictures.
Stilton is like an aged sharp bleu cheese. This is a satisfying delicious gourmet burger creation! Yum! ... Shawna