Living the Gourmet had the distinct pleasure of sitting down with #chef Russell Booth, Executive Chef at Hard Rock International, about #NationalBurgerMonth and the Hard Rock's Burger Tour.
Few dishes are as iconic, as widespread, or as diverse as the burger. From playing the perennial crowd-pleaser at summer cookouts, to being transformed into veritable works of art in the latest trend setting kitchens, the burger has a variant for everyone.
We spoke recently about precisely that with Chef Russell Booth, Executive Chef at Hard Rock International, which oversees more than a hundred and fifty Hard Rock Café destinations.
Also on offer today is our contribution to National Burger Month. Today, we decided to go the more traditional rout, but with our own ‘gourmet’ spin. To begin, using freshly ground bottom round, we formed the meat into generous burgers, and grilled them rare on the griddle. Served on onion rolls with fresh salad greens for a hint of crisp freshness, raw onion for a subtle kick, and either mayo or ketchup to taste, this is burger is certain to please whether you’re making it indoors on the griddle, or serving it fresh from the grill.
-Classic Bottom Round Burger-
Classic Bottom Round Burger
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 2 - 3 lbs. fresh ground bottom round beef - form into desired size burgers
- Salad greens
- Large beefsteak tomato - sliced
- Red onion - sliced
- Pickles
- Favorite rolls
- Your choice of condiments
Instructions
- Divide the ground meat into equal portions of burger patties. Make a slight impression in the center of the burger with your thumb.
- Heat a grill or griddle and place burger on the grill or griddle; turning once when slightly charred on one side.
- DO NOT PRESS BURGERS or FLATTEN BURGERS while during the cooking process.
- Grill burgers to rare; the burger will be charred on both sides, but a little on the soft side.
- Medium the burger will be less soft and well done the burger will be firm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
To find out more about Hard Rock's National Burger Tour, visit their website.
Recipe developed by Catherine Pappas | Forward written by Michael Pappas
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Sarah says
That is a beautiful burger, and I bet it was a fun interview. Thanks for sharing!
Wendy, A Day in the Life on the Farm says
We just finished celebrating National Burger Month in my Foodie Extravaganza group. I am going to share this post on the facebook page. Thanks.
Sheryl @Lady Behind the Curtain says
There's nothing like a classic burger! Looks delicious. YUM!
allie@Through Her Looking Glass says
Gorgeous burger just in time for Mother's Day grilling. And who better to interview than the Executive Chef at Hard Rock International? Charlie (8) just requested grilled burgers for his birthday dinner this coming Tuesday. Can't wait to fire up the grill!
Dottie Sauchelli-Balin says
Dear Catherine,
Great post and interview. Love it when you do these interviews...It seems to add the the story of the food that you are presenting. I agree with you Catherine, there is nothing like a good burger, pure comfort foods. I have eaten in the Hard Rock in Vegas, in Canada, and in New York. All wonderful experiences. The food was awesome and the burgers were just so juicy. Love your recipe, and again great job...Thanks for sharing, Have a glorious weekend...
Dottie 🙂
Claudia Lamascolo says
Happy Mothers Day to you and all your sweetness, so glad our paths have crossed hope you have a marvelous Sunday and best year to come ever!
Gina | Running to the Kitchen says
Perfect time of year for the perfect burger recipe 🙂