21 Club burger

21 club burger cover

The ultimate 21 Club burger: A taste of culinary history at home

Table of contents:

  • The Magic behind the 21 club burger
  • Why you need to try this recipe
  • Ingredients: the secret blend
  • Notes on key components
  • Crafting the Perfect Patty
  • Cooking Like a Pro
  • Building Your Burger
  • Sidekick Suggestions
  • Storing for Later
  • Bringing It Back to Life
  • More Burger Brilliance
  • Fancy Feasts at Home

The magic behind the 21 club burger

21 club burger magic

Think all burgers are cut from the same cloth? Think again. The 21 Club burger is in a league of its own. Weighing in at over half a pound, this bad boy is a juicy masterpiece that’ll make your taste buds do a happy dance.

What sets it apart? It’s not just another breadcrumb-boosted patty. The real magic lies in the unexpected ingredients that come together in perfect harmony. From celery that’s taken a luxurious chicken stock bath to a whisper of nutmeg, this burger is about to blow your mind.

Why you need to try this recipe

21 club burger elements

Okay, so the legendary 21 Club in NYC closed its doors in 2020 (pour one out for a century of culinary greatness). But that doesn’t mean you can’t bring a taste of that star-studded history to your own kitchen.
Sure, some of the ingredients might raise an eyebrow. But trust me on this one – your taste buds will thank you. This is the burger that had A-listers and Presidents coming back for more. Now it’s your turn to see what all the fuss was about.

Ingredients: the secret blend

Think about the Bun butter wheel to get yummy buns for your burgers.

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Bun butter wheel example

Here’s what you’ll need to recreate this piece of burger history:

  • Unsalted chicken broth (for that extra flavor kick)
  • Celery (trust me, it works)
  • Ground top sirloin (the good stuff)
  • Breadcrumbs (for that perfect texture)
  • Worcestershire sauce (because, duh)
  • Nutmeg (the secret weapon)
  • Salt and freshly ground pepper (no pre-ground stuff here)
  • Unsalted butter (for that golden sear)
  • Hamburger buns (get the good ones)

Top it off with:

tomato slices
  • Crisp lettuce
  • Juicy tomato slices
  • Tangy red onions

Notes on key components

Listen up, because this is important:

  • You can go with an 85/15 meat mix without drying out your burger. Fancy pants move: get your butcher to grind that sirloin fresh on a slightly coarser setting. It’ll give your burger some bite.
  • Don’t you dare skip the nutmeg. Seriously. Grate it fresh and prepare for flavor town.

Crafting the perfect patty

  1. Get that chicken stock simmering in a pan.
  2. Chop up your celery nice and fine.
  3. Let that celery take a 20-minute spa day in the simmering stock. Drain it, but don’t squeeze it out – we want that moisture.
  4. Throw your poached celery in a big bowl with the ground beef, breadcrumbs, Worcestershire sauce, that freshly grated nutmeg, salt, and pepper.
  5. Time to get your hands dirty. Mix it all up good.
  6. Cover and chill for 30 minutes. Patience, grasshopper. Here is a recipe in video.
  7. Form four thick patties. Don’t manhandle them – we’re not making meatloaf here.

Cooking like a pro

  1. Crank that oven to 350°F.
  2. Let those patties come to room temp while you heat up a heavy pan.
  3. Melt some butter in that pan. When it stops foaming, you’re good to go.
  4. Cook those bad boys for 6 minutes on each side.
  5. Finish ’em off in the oven for another 6-10 minutes. Use a meat thermometer – we’re not savages here.

Building your burger

  1. Butter those buns and toast ’em in the oven or on the Hamburger bun toaster which mill make them perfect.
  2. Stack that perfectly cooked patty on the bottom bun.
  3. Go wild with your toppings.
  4. Crown your creation with the top bun.
  5. Prepare for burger nirvana.

Sidekick suggestions

deep fry chips

Sure, you could go with basic fries. But why not kick it up a notch?

  • Fried Pickle Chips: Crispy, tangy perfection.
  • Deep Fried Mushrooms: Earth meets crunch in the best way.
  • Loaded Baked Potato Tots: Because regular tots are for amateurs.

Storing for later

Look, in an ideal world, you’d devour these immediately. But if you must prep ahead:

  • Uncooked patties can chill in the fridge for up to 3 days.
  • Freeze ’em for up to a month by laying them out on a wax paper-lined tray, then stacking with wax paper between each patty in a freezer bag.

Bringing It back to life

  • Thaw those frozen patties overnight in the fridge.
  • Cook ’em up fresh following the steps above.

There you have it, folks. The legendary 21 Club burger, ready to rock your world in the comfort of your own home. Get grilling!