There’s nothing more American (ironically) then a good ole fashioned Hamburger. Suit up and get ready to enjoy two delicious hamburger recipes as well as a selection of all American on-the-go desserts prepared especially for the SHIELD team. While they can’t compare to the unbelievably delicious FitzSimmons Sandwich, we think they’re pretty darn good. We’re featuring a regular burger and a kosher burger today guys, along with Carmel Apple Pie, a Danish Kringle (a uniquely Wisconsin dessert for Director Coulson) and Banana and Mango spring rolls.
There’s nothing particularly earth shaking (or unfortunately traditional) but we never get to see specifically what future-director Daisy Johnson might enjoy during her off hours. The Secret Warriors will be getting their own menu during the series. This is strictly for SHIELD’s TV top dogs. Sit back, pull up a few episodes, relax, and enjoy!
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Sandwich the hot burgers between the buns and serve immediately.
KIZIZOT BURGER (BASED ON KIZIZOT)
KIZIZOT: A type of burger patty from Israel, traditionally made with Turkey meat.
- 2 pounds ground beef
- 2 eggs, beaten
- 1/4 cup plain bread crumbs
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1. In a large bowl, mix all ingredients together well.
2. Shape into 10 hamburgers, and place on a broiler pan.
3. Broil for about 8 minutes on each side, until cooked through
KRINGLES FOR COULSON
A Kringle is a Danish pastry, an ancestor of a ‘Danish’. It’s a uniquely Wisconsin dessert.
- 1 cup butter
- 2 cups sifted all purpose flour.
- 1 cup sour cream
- 1 cup butter, softened
- 2 cups brown sugar
- 1 1/2 cups chopped english walnuts, divided
- 1 cup confectioners sugar
- 2 tablespoons water
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12×17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle’s uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
YOUTIAO (CHINESE FRIED DONUT) FOR DAISY
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1½ teaspoons baking powder
- 1 tablespoon milk
- 2 tablespoons softened (NOT MELTED) butter
- about 1/3 cup water (the exact amount changes based on the humidity in your kitchen; the dough should be very soft, but not sticking to the mixing bowl)
Here at the Marvel Menu we do a lot of rehashing, but in this case we’re going to direct you guys to the actual recipe above to give you the details. The blog is a wonderful one and certainly educating (especially to us as budding foodies).
Just in case, the blog can be found Here and is a must for any fan of Asian cuisine. Please check them out and give them a follow!