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21 Club Hamburger
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- #7713
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon grated nutmeg
salt and freshly ground black pepper, to taste
3 tablespoons butter
hamburger buns
directions
Combine the celery and broth in a saucepan over medium heat. Let simmer for 10 minutes or until the celery is soft. Drain well and let the celery cool.
Preheat the oven to 350 degrees F.
Combine the celery, beef, bread crumbs, Worcestershire sauce, nutmeg, salt and pepper in a bowl. Mix well but do not overwork the meat. Form the meat into equal-sized patties.
Heat the butter in a large oven-safe skillet over medium heat. When melted, add the burgers and cook for 6 minutes per side.
Transfer the skillet to the oven and bake at 350 degrees F for 6-8 minutes for medium rare, 8-10 minutes for medium.
Remove from the oven and serve on toasted hamburger buns with your favorite condiments.
nutrition data
639 calories, 48 grams fat, 5 grams carbohydrates, 44 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more a - copy cat restaurant recipes
reviews & comments
Meat mixture was too wet and didn't stay together in hamburger-patty form at all. Wound up just crumbling it all and browning stove-top.
Did you use ground sirloin? There shouldn't be too much liquid in this (1/4 cup broth to 2 pounds of lean ground beef) to keep it from staying in patty form. I could see that happening if a fattier grind of beef was used perhaps?
August 12, 2008
I have never eaten a 21 club burger- so I am not sure how close this is to it. But, this was a really good burger. My husband keeps asking me to make it. I don't like celery- so I skipped that step.