1. In a bowl crumble the ground beef with clean hands.
2. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed cracker crumbs, Worcestershire sauce, black pepper and chili flakes or hot sauce (if using).
3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
4. Divide the ground beef into 6 equal patties (or make 8 small patties).
5. Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
6. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
7. Grill or pan fry the burgers as desired until cooked through (if desired, sprinkle a small amount of seasoned salt on top while cooking the patties).
8. Serve burgers in toasted buns with choice of condiments.
9. TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle, seal the meat around the ball, then flatten into burger shapes. Or you can also add 2-4 tablespoons raw finely grated potato into the hamburger mixture, then shape into patties. Use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

Last year Edgewater Maitre d'Hotel Hasan Ozdemir demonstrated for us how to make their famous flambé dish, Cherries Jubilee. This year he's showing us another great flaming dish, Strawberries Romanoff.

Ingredients

• 1 orange
• 1 lemon
• 3/4 cup white sugar
• 3 cups of strawberries from the DCFM
• 1 tablespoon of butter
• Sprinkle of coriander
• Sprinkle of cinnamon
• Around 2 ounces of Grand Marnier 
• 2 scoops vanilla ice cream
• 1/3 cup whipping cream whisked to stiffen but should not form peaks.

Preparation

1. Take half of the strawberries and roughly mash using a fork or potato masher.
2. Cut the remaining strawberries in halves or quarters (depending on their size) and distribute them into four serving glasses. A medium-sized wine glass works well.
3. Take a medium-sized metal bowl and place it into a larger bowl into which you've added ice (preferably crushed). The idea is to keep this bowl chilled.
4. Add the ice cream and whipped cream to the bowl.

Directions

1. Heat a medium-sized pan (preferably copper) over medium-high heat. 
2. When pan is hot add the butter. Add zest of the lemon and orange into the pan. Cut the two citrus in half and set aside.
3. Stir the contents of the pan.
4. When the butter is melted sprinkle in a little coriander.
5. Add the sugar.
6. Wrap individual haves of citrus in cheese cloth and squeeze juice into pan.
7. Watch carefully, stirring frequently until sugar is dissolved.
8. Stir the mashed strawberries into the pan.
9. Push down on the handle of pan slightly to raise the front of the pan while pulling it towards you. The goal is to clear a space at the front of the pan of contents and to heat this area in preparation for the flambé.
10. Hold this position for a few seconds and then pour the liqueur into the cleared area of the pan.
11. Raise the handle of the pan and the liqueur should ignite. While it is still burning add a few shakes of cinnamon to the pan.
12. Cook the mixture for another minute.
13. Pour the strawberry mixture into the ice cream mixture.
14. Gently whisk just until the contents are blended.
15. Pour the mixture into the glasses.
16. Garnish with a shake of cinnamon, and/or sprig of fresh mint, if desired.

Video Bonus

Making Strawberries Romanoff

At The Edgewater

Hasan Ozdemir Makes Strawberries Romanoff

 

Cashew finger baklava 

Cheesecake 

Chocolate walnut baklava

Cookies

Dinner rolls (plain, garlic cheddar cheese, or Jalapeño garlic cheddar cheese available)  

English toffee 

Garlic cheddar cheese flat bread

Gluten-free bakery 

Pastries

Spicy cheese bread 

Sweet breads

Tea breads

Torts

Tortillas 

Whole wheat sourdough

Whoopie pies