The Baltimore Sun enlisted help from a handful of local chefs to re-create favorite menu items from beloved Baltimore establishments. This time, they added their own twists — substituting vinaigrette for mayonnaise, sous-viding rather than braising and adding garnishes for an extra pop.
Abbey Burger Bistro chef Patrick Morrow has had customers ask for Harley burgers at his restaurants before.
The Harley's chain of sandwich shops was popular in Baltimore from the 1940s through the 1980s. Owned by Harley Brinsfield, the eateries were open all night serving subs, burgers and other fast food.
Morrow re-created the Harley burger using a bigger patty, a spicier sauce and a new cooking process: sous-viding instead of braising.
"The first thing I wanted to do was add flavor to it — add a little bit more spice. It seems like people enjoy spice; that's where the sriracha comes in," Morrow said.
Original recipe
Makes 8 burgers
8 frozen beef patties, as thin as possible (2 pounds total)
3 cups water
2 tablespoons A1 steak sauce
2 tablespoons Worcestershire sauce
1/3 cup ketchup
1 teaspoon brown sugar, optional
2 large onions, sliced in rings
Salt and pepper to taste
8 soft kaiser rolls
Saute frozen beef patties in a large skillet over medium-high heat, turning once, until cooked about half way. Remove patties from pan and set aside.
Drain any fat from pan and add the water, steak sauce, Worcestershire sauce, ketchup and brown sugar (if using). Bring to a boil, reduce heat and cook and stir for about 2 minutes, then add in the sliced onions.
Cover and simmer on low until onions are tender, about 10 to 15 minutes, then place the patties back into the pan and cook another 10 minutes or until patties are thoroughly cooked.
Place individual patty on roll and top with sauce and lots of onions.
Source: The Baltimore Sun's Recipe Finder: Bill's Harley Burgers
Abbey Burger Bistro's Harley burger
Makes 4 burgers
30 ounces fresh Roseda Angus (five 6-ounce patties, including one to flavor the sauce)
2 large onions, sliced in rings
2 cups water
2 tablespoons A1 steak sauce
2 tablespoons Worcestershire sauce
1/2 cup ketchup
2 tablespoons gochujang fermented chili paste
2 tablespoons sriracha
1 tablespoon soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Sear fresh beef patties in a large skillet over high heat, turning once, until golden brown crust forms on each side. Don't cook past rare. Remove patties from pan and set aside.
Drain most fat from pan so that the sauce is not greasy, add onions and caramelize them in the beef fat. Add water, steak sauce, Worcestershire sauce, ketchup, chili paste, sriracha, soy sauce, mustard powder, smoked paprika and garlic powder. Bring to a boil and then lower to a simmer. Add one beef patty (this will add beef flavor to tomato gravy, can break up the patty for a chunky gravy). Simmer for about 15-20 minutes to reduce gravy down. Let cool slightly.
Set an immersion circulator up with a pan of water with the temperature set at 135 degrees. If no immersion circulator, then set a pan over really low heat with thermometer and do not let the water reach more than 135 degrees.
Place two burgers in a gallon freezer bag, repeat with the other two burgers. Ladle tomato gravy equally into each bag; about 3-4 ounces will work. Place in water bath and cook at 140 degrees for 35-45 minutes.
When ready to serve, remove the patty from bag, and sear only one side for about 30 seconds to caramelize some of the juices. Place individual patty on roll and top with sauce and onions.
Source: Patrick Morrow, Abbey Burger Bistro