Gotham Bar And Grill Hamburger

By The New York Times

Total Time
20 minutes
Rating
3(51)
Comments
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“I use freshly ground trimmed ends from strip steak or chopped sirloin,” Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. “The meat,” he continued, “must be seared well so that it is crisp on both sides and moist in the center. We serve the hamburgers on so-called hard — not spongy — buns with a sesame topping and with sliced tomato, onion and leaves of bibb lettuce.” The side garnishes were classic dill pickles, pickled green tomatoes and French fries. Portale used 9 ounces of meat for each hamburger. That’s a lot. But you can’t argue with the finished dish.

Featured in: FOOD; THE PERFECT HAMBURGER

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Ingredients

Yield:One hamburger
  • 9ounces freshly ground sirloin steak, preferably with a 10 to 15 percent fat content
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1sesame-seed hamburger bun (see note)
  • 1slice red, ripe tomato
  • 1¼-inch thick sliced red onion
  • 1pickled green tomato
  • 1small pickled sweet pepper
  • 1classic dill pickle
  • French-fried potatoes
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

783 calories; 39 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 18 grams sugars; 59 grams protein; 1675 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a gas or charcoal grill to high.

  2. Step 2

    Shape the meat loosely, pressing gently without kneading, into a patty about one inch thick and about four and one-half inches in diameter. Season the meat on both sides with salt and pepper.

  3. Step 3

    Place the meat on the grill and cook three to three and a half minutes on each side for a rare hamburger; four to four and a half minutes on each side for a medium-well hamburger, and five minutes on each side for well-done. A rare hamburger will be soft to the touch; a medium-well, slightly springy, and well done, firm.

  4. Step 4

    Toast both bun halves on the cut side until lightly browned. Arrange the bottom half, cut side up, on a dinner plate. Place the meat on top and cover with a slice of tomato and slice of onion. Cover with the other half of the bun. Garnish with pickled green tomato, pickled sweet pepper, classic dill pickle and french fries. Serve with tomato ketchup on the side.

Tip
  • The sesame bun used at the Gotham Bar and Grill is a round ''hard'' bun made by Hot and Crusty Bakers, 1201 Second Avenue, in Man

Ratings

3 out of 5
51 user ratings
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Comments

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Julia

There are obviously many variables, but when I followed this and cooked the burgers for 4 minutes on one side and 4:30 on the second they wound up well done. Still delicious, but none of the pink I wanted. I had the grill closed which may have been the issue?

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