Sometimes, when I get an idea, I head straight to Google to see how many times my brilliant concept has been created before. There are times when I type in a search word and see over 2,000 photos in the results. I feel both elated and depressed when that happens; content knowing that there are people out there who think like me, and then silently shaking my fist at them for coming up with my great idea first.
Fortunately, this isn't what happened when I looked up hamburger hand.
I remember seeing Julie make a meat hand a few years ago, and I also remember thinking how great it would be to turn that meat hand into a smaller, portable portion; something to be served at a party, or just plain fun for the kids because we all know they love anything that's presented in miniature form.
Speaking of kids, mine were quite wowed to see these on their dinner plates last night. The shallot fingernails grossed them out a little - only because anything from the onion family isn't really their friend, but beyond that they were thrilled with this creepy creation. In fact, Jackson assures me that these were the best burgers he's ever tasted, even though they were made exactly like all the others.
Makes 10 burgers
- Approx. 2 lbs. ground sirloin
- Salt and pepper
- 1 shallot
- 1o burger buns
- Assorted condiments: lettuce, pickles, cheese, tomato, mustard, onion
Preheat the oven to 375 degrees.
Line a baking sheet (or two if necessary) with parchment paper. Divide the sirloin into 10 equal portions and shape into balls. I weighed mine on a kitchen scale to ensure they were each a little over 3oz.
Tear each ball into two pieces. Shape one into a round, flat disc and set in on the parchment paper and divide the other into five small pieces - one for each finger and the thumb. Roll these pieces into thin logs and insert them into the hand where the fingers and thumb would go. Work with the meat and shape it until you're happy with the look of the hand.
Season the meat hands with salt and pepper. Bake for 15 minutes, remove from the oven and slather the tops with ketchup. Turn the oven to broil and pop the hands back in for 1-2 minutes, or until the hands are a little crispy and the ketchup is thick and gooey.
While the burgers are cooking slice the shallot into fingernail-like shapes and press them onto the fingers when the burgers are removed from the oven.
Serve with assorted condiments and buns.