Hamburger Drippings Gravy
A Saturday evening delight is one spent with friends and family accompanied by great comfort food. A cold evening indoors calls for juicy homemade hamburgers and lots of fries a frying pan and a willing stove top. The possibilities are endless, prepare the food station and encourage everyone to get involved to help keep nice and warm, move the social into the kitchen. Let’s of course remember to wash those hands people before we go grabbing the thick slabs of hamburger patties from the fridge, it’s now time to get to cooking. A cool kick to a great hamburger, try substituting plain ketchup with a homemade country style gravy to boost the flavour. For this you will need:
Salt and Pepper
Cooking time is also a fun time so don’t worry about mistakes. The greatest recipes out there started with an ooops or two. It just adds to the flavour. After the hamburger patties have been cooked to perfection, ease off the last of the mouthwatering goodness from the pan. With every cooking process of making hamburgers in a frying pan, there is bound to be some great burned treats left at the bottom; this is good stuff. In a measuring cup, pour out all the fat and juices from the pan and set aside for a few minutes to allow the fat to rise to the top. This is a good way to separate the fat from the juicy goodness the hamburger left behind. Now it’s time to make the roux (mixture of fat and flour) which is the thickening agent. The measurement provided here makes about one quart gravy, you can add or subtract ingredients if a greater or smaller quantity is required. By now (about 3 minutes) the mixture should have separated sufficiently. Skim off excess fat from juices, place in a another container.
Using the same frying pan, pour in 4 tbsp fat over medium heat and slowly whisk in 4 tbsp flour. The ratio used here is 1 tbsp fat to 1 tbsp flour. Take great care not to burn the roux.
To the roux ,add 4 cups beef stock while whisking slowly to avoid lumps. Allow to simmer and thicken to desired consistency, then add salt and pepper to taste along with your fresh herbs of choice for flavour. At this stage, the gravy would be a bit thin, but don’t be alarmed; the longer it cooks, the thicker it will get.
Some recommended herbs:
After 5-8 minutes, the gravy consistency should be thick enough with a delightful brown colour. If greater thickness is your thing, allow to reduce down a little longer. For the added “kick” enthusiast, hot pepper flakes may be a good addition. To get a smooth gravy, you may strain it before serving to remove the fragments of herbs added. Well done team! Time to eat, serve gravy straight on the hamburger patties just as you would ketchup. You may even pour some gravy in a bowl as the dip for the fries. Enjoy friends and happy cooking!