Simplicity, a burger with no bun, no ketchup, not bit of distraction. A taste from my childhood, via the upscale NYC Via Carota Burger, truly a little jewel.
CLASSIC BURGER
Culinary fads come and go, the the Bijouxs remain. This trendy burger is really from my past. To begin, at 5 years old my Grandmother would get a cast iron skillet scorching hot and fry up a simple burger that created a very crispy crust. Because I was a very discerning eater even at 5, I loved my burger plain with lots of salt and pepper.
Fast forward. Living the Hollowood life as a young wife we frequented Ma Maison, and the first appearance of 22 year old Chef Wolfgang Puck. Of course when his cookboook, Wolfgand Puck’s Modern French Cooking for the American Kitchen was published I began cooking from the book. One we loved for dinner was Ground Steak with Roquefort Cheese and Green Peppercorn Sauce, still a winner with the stained pages from the many times I have made this recipe. It is from his first cookbook, prior to Chef stardom, Wolfgang Puck’s Modern French Cooking for the American Kitchen, order original used from Amazon.
VIA COROTA NYC
Acoss the country one of the best Italian NYC restaurants, Via Carota, serves the Carota Svizzerina. This is hand-chopped grassfed steak, served just how I love it, seared on a flat-top (aka my Grandmother’s cast iron skillet) and served naked on the plate, lightly seasoned with garlic and rosemary, perfect.
SVIZZERINA
The recipe name is from the chef’s mom in Tuscany where, they used to serve these “plain” ground burgers as a way to get children to eat meat, no bun no ketchup, please. Served seared on the outside and very rare on the inside and topped garlic cloves and rosemary cooked in olive oil. A key to the recipe is to hand-chop a New York strip steak (or lightly chop in a food processor) the meat, so it is still chunky and served seared and rare on the inside.
Via Catora Burger simplicity, a true Little Jewel.
