|Champagne vinegar||3 Tablespoon (Clovis Brand)|
|Coarse salt/3/4 teaspoon fine table salt||1 Teaspoon|
|Dried tarragon||2 Teaspoon|
|Saffron threads/1 teaspoon ground turmeric||1⁄2 Teaspoon|
|Dry vermouth/White wine||1 Tablespoon|
|Prepared dijon style mustard||1 Tablespoon|
|Light oil||4 Cup (64 tbs) (Flavorless Such As Canola, Use More If Needed)|
|Unsalted butter||1 Tablespoon (Whole)|
|Coarse salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Dried savory leaves||1 1⁄2 Teaspoon|
|Homemade beef broth/Low sodium commercial broth||1⁄2 Cup (8 tbs)|
|Portobello mushrooms||1⁄2 Pound (Portabella)|
|Skirt steak||2 Pound|
|Kaiser rolls||6 , split (Soft)|
|Chopped parsely||1 Tablespoon|
1. Put the Champagne vinegar, salt, tarragon and saffron into small saucepan and heat it slowly to simmering. Immediately turn off the heat and let it steep for ten minutes, as if you were brewing strong tea. Cool it to room temperature and strain the €œtea€ through a fine sieve. (Never use fresh herbs in mayonnaise; they will turn it rancid within days.)
2. Put the egg yolks, mustard, dry vermouth, two tablespoons of the oil, and half of the strained, seasoned vinegar into a mixing bowl and beat vigorously with a whisk or electric mixer until well emulsified. The more thoroughly you emulsify this mixture, the less trouble you will have later on. You can€™t overdo this step.
3. Add the remaining oil in small dabs and whisk or beat vigorously, making sure that each addition is fully emulsified before the next. As the emulsion is established, oil can be added faster, in a thin stream. (A stand mixer with a whisk attachment makes this quite easy. Also, using a plastic squeeze bottle or a liquor bottle with a speed pourer makes it easy to add the oil slowly and steadily.)
4. When approximately half of the oil has been used, add the remaining seasoned vinegar a few splashes at a time, then continue adding oil until all of it has been incorporated. If the mayonnaise is not firm enough, add more oil and continue beating until you€™re satisfied with its consistency. The more oil you add, and the longer you whip it, the tighter it will become.
1. Peel the mushrooms and shallots. Remove the mushroom gills with a paring knife and discard. Pulse the mushrooms and shallots in a food processor until finely chopped but not purÃ©ed, or mince them finely by hand.
2. Melt the butter gently in a saucepan until the foam subsides, but without coloring it. Add the mushroom and shallot mixture, salt, and savory. Sweat at medium-high heat until the mixture becomes a paste. Turn down the heat periodically as the cooking progresses to avoid scorching.
3. Add the beef broth, then simmer over medium-low heat until all but 2 tablespoons of the liquid has evaporated. Remove it from the heat, add the black pepper, and chill it in the fridge. It can be kept for two or three days with plastic film laid directly on top.
4. Trim the meat of any remaining silver skin, but do not remove any of the fat. Slice the meat across the grain into 1/4-inch-wide strips, and grind it through a 1/4 inch plate. If you haven€™t got a grinder, ask your butcher to grind it fine, or carefully pulse 1/2-lb batches in a food processor until chopped into a fine mince. Do not purÃ©e the meat.
5. Combine the chilled duxelles mixture with the ground beef using a fork. Try to distribute the ingredients evenly, but do not attempt to create a perfectly homogeneous mixture. It€™s better not to overwork the meat.
6. Form the meat/mushroom mixture by hand into 6-oz patties 1€ thick. A half-cup dry measure, generously rounded with meat on top, makes a good scoop if you haven€™t got a kitchen scale.
1. Split the rolls and grill or toast the inside surfaces. Let them cool.
2. Spread saffron mayonnaise lightly on both cut sides of the rolls.
3. Lay a lettuce leaf and a tomato slice on the top half of each roll, with the lettuce against the mayonnaise.
4. Once the rolls are dressed and in place, melt 1 tbsp of whole butter in a large skillet and heat it until the foam subsides and the milk solids darken. Pan fry the burgers over medium heat, three at a time, for 3-1/2 to 4 minutes per side, or until they reach an internal temperature of 122 F. Place them on the bottoms of the rolls as they finish, so that the bread will absorb their juices while they rest.
5. Pipe a 1-tsp dollop of saffron mayonnaise in the center of each burger using a small pastry bag with a 1/2€ star tip, or use a plastic squeeze bottle to lay it on in stripes or swirls.
6. Sprinkle each tomato slice with a very small pinch of salt, and serve the sandwich open, with a final sprinkling of chopped parsley over all, and mayonnaise on the side in a small ramekin.
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