It takes the
right attitude to prepare the 1-2-3 meals. This is
rationalized food preparation, so pay close attention. You're going to
get those things going that take time: frying potatoes and
onions, and pre-heating skillet for hamburger. In general you're
going to imagine the critical path and schedule your actions
accordingly without waiting, backtracking, or double
This is the classic PFI method for cooking hamburgers and steaks and maybe lamb chops. It uses very high heat and NO oil except what is coating the meat to carmellize the surface. Unless the meat is very thin it will cook to rare or medium rare. If you want it more well done, finish in the oven. It may work on a residential range, but will probably not get the pan hot enough or sustain the heat through cooking. In any case it will smoke like mad, and trip all the smoke alarms.
12" cast iron skillet, 10-12" teflon frying plan, min 50,000 btu gas ring or equal, spatula, fork, peeler, 8-10" chef's knife
hamburger > kosher salt, fresh ground pepper, fresh garlic, olive oil
potatoes > salt, pepper, olive oil
onions > olive oil
salad > tomatoes, cukes, celery, salt, pepper, olive
1. Put frying pan on <high> with a few tbsp of olive oil.
2. Peel baker-sized
potato/portion, sliver in 4's in two directions, slice into bits
along length of slivers. Dump
into hot oil, add salt and pepper, and flip pan expertly to mix.
3. Mold 6-8 oz
hamburger/portion into 5/8" thick patty, lay on small plate. Pour olive oil over
patty, then pick up, turn over, and make sure both sides are
fully coated. Shake
on kosher salt, freshly coarse-ground black pepper. Squeeze (don't smash)
out two cloves of fresh garlic per side. Garlic should lay
flat so it doesn't burn when cooking at high heat.
4. Put dry cast iron
skillet on gas ring. Use
infrared gun to make sure temp. in center of skillet exceeds
5. Peel and dice/chop one med. onion. If it takes more than 30 seconds, you don't know how to use the knife. Add a few chopped onions to cooking potatoes.
6. Potatoes should be
done...brown and crispy...put on plate.
8. Skillet should be hot. Put on spiced, oiled hamburger patty in center and use spatula to push down. It should smoke up a storm. Time two minutes on one side then flip with spatula and time two minutes on other side.
9. When onions are all
translucent and some crispy brown, place on plate next to
10. Go get hamburger and
place on bed of onions. Serve with cup of Israeli salad.