This week we’re cooking up one of the four hamburgers from The Keens Steakhouse box from Goldbelly.
For this first burger, I’m following the directions supplied and down the road I’ll add some cheese and maybe bacon to one of the burgers. But for this first burger, we’ll do exactly as Keens Steakhouse tells us how to cook this burger!
There’s today’s ingredients, the burger and the brioche bun, both supplied by Keens Steakhouse.
I love the cooking directions Keens sends along. As I said, we’ll follow their instructions for this one and then get a little more creative for the next burger!
I patted the burgers dry with a paper towel and now I’m salting them.
I cut the brioche bun in half and placing them in my toaster oven to warm and crisp them up.
Per the instructions, I warmed the pan up on the stove on a high heat setting then added some Extra Virgin Olive Oil.
And whammo-blammo, there goes the burger on the pan and I’m adding some black pepper to it.
I flipped it over and added more pepper, check out the crust on the burger!
It looks and smells fabulous!
That didn’t take long, the burger is done and I put a paper towel to it to soak up some of the grease and now we’ll let it rest for a few minutes.
I took the brioche buns out and they’ve crisped up nicely!
I placed the burger on the bottom bun…
Outside of the salt and pepper, the only condiment I’m using is the Keens No. 16 Steak Sauce.
I added a liberal dose of the steak sauce and put the top on the burger.
Time to take a bite!
Holy scraming shitballs! To quote Jules from Pulp Fiction, this is a tasty burger!
It’s medium-rare, has a nice crust on the outside and is so plump and juicy on the inside!
The bun is bakery-fresh and crispy and the burger has a satisfying savory flavor to it!
Thanks to Goldbelly and Keens Steakhouse for another delicious meal!
——
Related Posts: Little Golden Lunch: Keens Steakhouse Week #2: Thick Cut Bacon and Keens Steakhouse Week #1.