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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-HAMBURGER" "M" "10/21/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GROUND BEEF HAMBURGERS" "ground beef hamburgers with onions and herbs, saut\*(e'ed or grilled"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIBifteck hach\*(e' \*(a` la lyonnaise.\fP
.PP
Sauce with degreased pan juices, wine and butter, 
or with any of a number of butters (parsley, garlic, etc.)
or sauces (robert, mad\*(e`re, etc.; see recipe SAUCE-STEAK).
.PP
Garnish with onion rings, mushrooms, etc.
.PP
Same preparation of meat and spices can be grilled rather than saut\*(e'ed.
.PP
From JC, page 301; JB, page 253-4.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 hamburgers"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "1 or 2" "heavy skillets,"
large enough to hold the patties easily in one layer
.IG "" "mixing bowl"
and \fIwooden spoon\fP or \fIspatula\fP
.IG "" "hot serving platter"
.sp
.IG "1-1/2 lb" "leanest ground beef "
(chuck, neck, shank, flank, etc.)
.IG "2 Tbsp" "fat,"
OPTIONAL; softened butter, ground beef suet, beef marrow, or fresh pork fat;
omit fat if beef not essentially fat free
.IG "3/4 tsp" "salt,"
or much less for Ila
.IG "1/8 tsp" "pepper"
.IG "1/8 tsp" "thyme"
.IG "1" "egg,"
OPTIONAL
.sp
.IG "1-1/2 cup" "flour,"
OPTIONAL
.sp
.IG "1/4 cup" "minced yellow onions"
.IG "1/4 cup" "minced celery"
.IG "2 Tbsp" "butter"
.sp
.IG "" "cooking oil,"
1 tsp, or sufficient to film the bottom of the skillet
.sp
.IG "1/2 cup" "beef stock,"
\fIcanned beef bouillon, dry white wine or vermouth, red wine,\fP
or \fI1/4 cup water\fP
.IG "dash" "cognac,"
or more; OPTIONAL
.IG "2 to 3 Tbsp" "softened butter"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Optionally, cook the onions and celery slowly (@3-4) in 2 tablespoons butter 
for about 10 minutes until tender but not browned.
.SK 2
Put the onions and celery, the beef, the seasonings, and optionally,
the egg and the butter or fat, 
into the mixing bowl. 
Blend thoroughly.
Correct seasoning.
Form into six patties 3/4 inch thick.
Cover with wax paper and refrigerate until use.
.SK 3
Optionally, just before saut\*(e'ing, roll the patties lightly in the flour,
and shake off excess flour.
.SK 4
Place the minimal amount of cooking oil in the skillet and set over 
high heat (@8-9; reduce after sear).
Optionally, sear the meat quickly on both sides.
Saut\*(e' the patties for 2 minutes, 3 minutes, or more on each side, depending
on whether want rare, medium, or well done:
4-1/2 minutes cooking per side should give well done 
for a 3/4-inch thick pattie.
When done, arrange hamburgers on the hot serving platter and keep warm.
.SK
Degrease the cooking juices, if necessary.
Add the stock, wine, or other liquid.
Boil it down rapidly, scraping up coagulated pan juices, until it has
reduced almost to a syrup.
Optionally, near the end of the reduction,
add the cognac, and flame it if more than a dash was added. 
Off heat, swirl in the butter by half-tablespoons until it is absorbed.
Pour the sauce over the hamburgers and serve,
garnished as desired.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For grilled hamburger, prepare patties as above, except do not include
the optional items (fat, egg, and flour dusting) and perhaps do not
saut\*(e'e the onions and celery.
The timing for pan cooking is somewhat too short to about right 
for grilling over high heat.
.PP
If the meat is grilled, 
one may want to prepare separately a sauce, or to make a good-sized serving
of mushrooms or onions as a condiment.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
about 30 minutes.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu