This recipe is from a Corner Bistro Restaurant,With a Greenwich Village pub setting.
Serves 4
for the burgers
2 1/2 p0unds lean ground choice beef chuck,loosely packed
4 english muffins,split and toasted
for the fried parsley
About 2 cups vegetable oil,enough to fill your pot to a depth of 1 inch(or,if using a deep fryer,follow manufacturers directions)
1 1/2 cups packed curly-leaf parsley,leaves only,rinse and spin dry completely
Kosher salt
Preheat a boiler and place the rack 6 inches away from the heat.
Form 4 loosely packed patties,3/4 inch thick,and place them on a broiler pan.
Broil the burgers on the first side for about 2 minutes,flip,and continue to cook for about 1 1/2 minutes for medium rare.
Watch the burgers carefully to avoid burning.If you have a small broiler,cook to at a time.
Pour the vegetable oil into a deep,heavy pot.Heat over a medium low flame until a deep frying thermoder reaches 350 degrees.
Carefully add the parsley leaves,
Fry for 2 to 3 minutes,or until lightly crispy.
Remove with a slotted spoon.
Drain on paper towels and sprinkle with Kosher Salt.
To serve,place each burger on a toasted english muffin,and top with fried parsley and the muffin top.