Smashed Burgers

From Cooks Illustrated

Do not use a stainless-steel or nonstick skillet. You can use 85 percent lean ground beef, but 90 percent lean will produce a dry burger. Open a window or turn on your exhaust fan before cooking. Be assertive when pressing the patties. Use Kraft singles here for their meltability. Once the burgers are cooked, transfer to a wire rack set in a rimmed baking sheet, adding cheese to the burgers and keep warm in a 200-degree oven. Place on buns right before serving.

Sauce (for 2 burgers):
2 tablespoons mayonnaise
1 tablespoon minced shallot
1 1/2 tablespoons finely chopped dill pickles plus 1/2 teaspoon pickle juice
1 1/2 teaspoons ketchup
1/8 teaspoon peppper

Burgers (four double patty burgers):
4 hamburger buns, toasted if desired
1 pound (16 ounces) 80 percent lean ground beef
1/2 teaspoon vegetable oil
1/2 teaspoon salt

4 slices American cheese

1. FOR THE SAUCE: stir all the ingredients together in a bowl. (make sure shallot and pickles and finely chopped/minced).

2. FOR THE BURGERS: Divide beef into 8 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in a 12-inch cast-iron skillet. Use paper town to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes. While skillet heats, wrap bottom and sides of small saucepan with large sheet of aluminum foil, wrapping foil around the upper rim of the saucepan, and place large plate next to cooktop.

3. Increase heat to high. When skillet begins to smoke, place 3 balls of beef about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 inches in diameter and thin. Place saucepan on plate next to cooktop. Sprinkle patties with a little bit of salt and pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet - this is good and means that they have made full contact with pan and browned uniformly). Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top with 1 slice of cheese. Gently scrape browned bits from skillet and return to heat (add more oil if needed). Repeat with the remaining beef balls. Spread sauce on bun tops and serve immediately.

STIR-FRIED BEEF WITH CELERY AND CILANTRO 

From Milk Street

TIP: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

NGREDIENTS

• 1
  POUND FLANK STEAK, HALVED LENGTHWISE WITH THE GRAIN, THEN CUT AGAINST THE GRAIN INTO ¼-INCH-THICK SLICES
• 2
  TABLESPOONS OYSTER SAUCE, DIVIDED
• 2
  TABLESPOONS FISH SAUCE, DIVIDED
• 1
  TEASPOON WHITE SUGAR
• KOSHER SALT AND GROUND BLACK PEPPER
• 3
  TABLESPOONS PEANUT OIL, DIVIDED
• 3
  LARGE OR 6 SMALL CELERY STALKS, SLICED ¼ INCH THICK ON THE DIAGONAL (ABOUT 2 CUPS)
• 2
  MEDIUM SHALLOTS, HALVED AND THINLY SLICED
• ½
  CUP ROASTED PEANUTS
• 2
  FRESNO CHILIES, STEMMED, SEEDED AND THINLY SLICED
• 1
  BUNCH CILANTRO, STEMS MINCED, LEAVES CHOPPED, RESERVED SEPARATELY
• 3
  MEDIUM GARLIC CLOVES, MINCED

• DIRECTIONS

  1. 01
     In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.
  2. 02
     In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook without stirring until well browned, 1 to 1½ minutes. Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes. Transfer to a clean medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
  3. 03
     Add the remaining 1 tablespoon oil to the skillet and heat over medium-high until barely smoking. Add the celery, shallots, peanuts, chilies and cilantro stems. Cook, stirring occasionally and scraping up the browned bits, until the celery and shallots are lightly browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the beef and accumulated juices, then cook, stirring, until most of the juices have evaporated, about 1 minute.
  4. 04
     Off heat, stir in the remaining 1 tablespoon oyster sauce, remaining 1 tablespoon fish sauce and 1 tablespoon water, then sprinkle with the cilantro leaves.
  Tip: Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

Ginger Beef with Rice Noodles and Herbs

Ginger Beef with Rice Noodles and Herbs (from Milk Street)

4 servings
40 minutes

TIP: Don't skip pounding the sirloin tips. This allows the marinade to penetrate the muscle fibers and helps the meat cook evenly. Don't slice the meat immediately after cooking. A short rest allows the juices to redistribute.

INGREDIENTS:
1/4 cup plus 1 tablespoon fish sauce, divided
2 tablespoons finely grated fresh ginger, divided
3 tablespoons plus 2 teaspoons packed light brown sugar, divided
Kosher salt and ground black pepper
1 pound sirloin tips, patted dry
12 ounces thin rice noodles
1/4 cup lime juice (2 limes)
2 tablespoons water
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup fresh mint leaves, torn
1 cup fresh cilantro sprigs
1/2 cup roasted peanuts, coarsely chopped

STEP ONE: MARINATE THE BEEF

In a medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.

Set aside. Place the sirloin tips between 2 sheets of plastic wrap (or in a large ziplock bag) and, using a meat mallet, gently pound them to an even 1/2-inch thickness. Add the beef to the fish sauce mixture and turn to coat. Marinate at room temperature for 15 minutes.

STEP TWO: COOK THE NOODLES

Bring a large pot of water to a boil. Add the noodles and immediately remove the pot from the heat. Let the noodles stand, stirring 2 or 3 times, until tender, 3 to 5 minutes. Drain in a colander, rinse under cold water and drain again. Transfer to a large bowl and set aside.

STEP THREE: FISH SAUCE-LIME JUICE MIXTURE

In a small bowl, whisk together the remaining 1/4 cup fish sauce, the remaining 1 tablespoon ginger, the remaining 3 tablespoons brown sugar, the lime juice, water, and chili-garlic sauce until the sugar dissolves. Set aside.

STEP FOUR: COOK THE BEEF AND SERVE

In a 12-inch nonstick skillet over medium-high hear, heat the oil until just smoking. Add the beef and cook until well browned on both sides, turning once, about 6 minutes. Transfer to a plate and let rest for 5 minutes.

Meanwhile, to the noodles add 1/2 cup of the fish sauce-lime juice mixture, the mint, cilantro, and peanuts; toss to combine. Transfer to a serving platter or individual bowls.

Cut each piece of meat into thirds with the grain, then slice as thinly as possible against the grain. Place the slices on top of the noodles and drizzle with the accumulated juices. Serve with the remaining fish sauce-lime juice mixture on the side.

Beef Chili with Bacon and Black Beans)

Cook's Illustrated

Serves 8 to 10

2 tablespoons vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 garlic cloves, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
8 slices bacon, cut into 1/2-inch pieces
2 (15-ounce) cans black beans, rinsed
1 (28-ounce) can diced tomatoes, drained with juice reserved
1 (28-ounce) can tomato puree
Salt
Lime wedges

1. Cook bacon in dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes, Increase heat to medium-high and add half of beef. Cook, breaking up pieces with spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Season with salt to taste. Might need to add soy sauce and Louisiana Hot Sauce to taste. Serve with lime wedges and condiments (diced tomatoes, avocados, scallions, sour cream, shredded cheese). 

Adapted this to cook in the Instant Pot. Used all the tomato puree but drained and only used half the diced tomatoes. Cooked on high pressure for 30 minutes and let it do a natural release.

Turkey Tacos

These are really good but I can't get the kids to eat them. You can use ground beef but I prefer ground turkey.

Beef Tacos (from Cook's Illustrated)

Makes 8 tacos

Beef Filling

2 teaspoons vegetable oil

1 small onion, chopped small (about 2/3 cup)

3 medium garlic cloves, minced or pressed through garlic press
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt & pepper
1 pound lean ground beef
1/2 cup tomato sauce
1/2 cup chicken broth
2 teaspoons vinegar (preferably cider)
1 teaspoon packed brown sugar

1. Heat oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, chili powder, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, broth, vinegar, and brown sugar; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking up meat so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Season with salt and pepper.
2. Using a wide, shallow spoon, spoon mixture into taco shells.

Slow-Roasted Beef

From Cooks Illustrated. Serves 4 to 8. Try not to open the oven door too much; don't want heat to escape.

1 (3 1/2 to 4 1/2 pound) boneless eye-round roast
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons pepper

1. Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspooons oil and season all sides evenly with pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium rare), 1 1/4 to 1 3/4 hours, or 125 degrees (for medium), 1 3/4 to 2 1/4 hours.
3. Turn oven off; leave roast in oven, without opening the door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.

Chili Beef Skewers

ingredients

• 8 wooden skewers
• 1/2 cup fresh cilantro
• 4 cloves garlic, thinly sliced
• 3 tbsp low-sodium soy sauce
• 1 tsp grated orange zest
• 1 tsp sriracha
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 lb lean beef sirloin, cut into 1/8-inch strips
• 1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
• Vegetable oil cooking spray

Dipping sauce

• 1/2 cup lowfat mayonnaise
• 2 tbsp chopped fresh basil
• 1 tbsp fresh lime juice
• 1 tsp fish sauce

preparation

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.

Grilled Thai Beef Salad

I made this salad when I was in San Diego over Christmas 2011. Serve with cooked jasmine rice.

Grilled Thai Beef Salad (from Cooks Illustrated)

1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon raw jasmine rice
3 tablespoons lime juice (about 2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 flank steak (about 1.5 pounds)
Salt and pepper
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chili, sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return skillet to medium-high heat, add rice and toast, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and let cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal (you should have about 1 tablespoon of rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

3. Season steak with salt and pepper. Grill until done. Transfer to carving board, tent loosely with foil and rest for 10 minutes.

4. Line platter with cucumber slices. Slice meat, against grain, on bias, into 1/4-inch thick slices. Transfer sliced steak to bowl with fish sauce mixture, add shallots, mint, cilantro, chile, and half of the rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and toasted paprika mixture separately.