If you’re looking for me in the evening, there’s a good chance I’m waiting for a table at West Village restaurant, The Spotted Pig, so I can have one of chef April Bloomfield’s legendary burgers with Roquefort cheese and shoestring fries. In fact, her burgers are so renowned it is not uncommon for there to be a two-hour plus waiting list to get into her award-winning restaurant, where it’s one of the most popular dishes on the menu. Here’s the recipe so we can get our fix even if we can’t get a table or get to NYC for a while.
1lb brisket, minced
8 ounces rump, minced
8 ounces chuck, minced
4 buns, split and toasted
Ingredients for the Burger Dressing:
6 ounces blue cheese
2 ounces crème fraîche
1/4 tsp garlic, finely chopped
4 tbsp white-wine vinegar
3 tbsp olive oil
To make the burgers, combine all three cuts of beef in a bowl, and mix the meat together for at least three minutes using your hands. Divide into four balls. Form into patties, and put them into a refridgerator for at least two hours.
To make the dressing, crumble the cheese into a bowl and stir in the other ingredients, then chill it until it is ready to use.
When you are ready to make the burgers, light the barbecue or heat a frying-pan. Season both sides of the burgers liberally with salt. For medium rare, cook for six minutes (three minutes per side). For medium, cook for eight minutes. Allow them to rest after they have cooked.
Finally, when the burgers are ready to be served, place each burger on a toasted bun, and serve the dressing on the side or slathered onto the bun of your choice!
Visit The Spotted Pig at 314 West 11th Street, New York.
Via The Telegraph.