Food & Wine Annual Cookbook 2018 by The Editors of Food & Wine

Author:The Editors of Food & Wine
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2015-07-24T20:30:00+00:00

1. Freeze the meat in a single layer on a parchment-lined baking sheet until firm, 30 minutes.

2. In a grinder fitted with a chilled medium plate, gradually add the meat slices and grind at medium-high speed into a chilled bowl; do not force it. Working quickly, gradually regrind the ground meat, pushing gently only if necessary.

3. Light a grill or preheat a grill pan. Form the meat into eight ¾-inch-thick patties. Generously season with salt. Grill over high heat until browned outside and medium-rare within, 3 to 4 minutes per side. Serve the burgers in buns with ketchup, mustard, lettuce and tomato. —Justin Chapple

WINE Spicy Zinfandel: 2015 Seghesio Sonoma County.

Pimento Cheeseburgers with Bacon Jam

Total 45 min

Serves: 4

BACON JAM

¼ lb. slab bacon, finely diced (⅓ cup)

½ small onion, finely chopped

2 Tbsp. brewed coffee

1½ Tbsp. soy sauce

1 Tbsp. apple cider vinegar

1 Tbsp. brown sugar

1 Tbsp. granulated sugar

Kosher salt and pepper

PIMENTO CHEESE

6 oz. sharp cheddar cheese, shredded (1½ cups)

1 oz. cream cheese (2 Tbsp.), at room temperature

⅓ cup mayonnaise

¼ cup drained and chopped jarred pimentos

1 small garlic clove, finely grated

1 Tbsp. gochujang (Korean red pepper paste)

¼ tsp. Worcestershire sauce

¼ tsp. pepper

BURGERS

1½ lbs. ground chuck, preferably 20% fat

Kosher salt and pepper

1 Tbsp. canola oil

4 potato rolls, split and toasted

Sliced dill pickles and thinly sliced scallions, for serving

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