Episode #6: “A Tribute to Veterans”

Season 1, Episode 6: November 8, 2020
We’ll feature the history of military and patriotic themes in Broadway musicals.
This week’s guest is actor and Air Force veteran, TOM OWEN. Tom appeared last season in the Opera House production of Bakersfield Mist. Tom is a three-time winner of the Artie Award for Outstanding Supporting Actor in a Musical. He spent 12 years in New York City and was seen on stages in Florida, Connecticut, South Carolina, New Jersey, and NYC. Locally he has appeared at Artpark, The Kavinoky, MusicalFare, Alleyway, and Theatre of Youth. Tom can be seen as the Reverend in the “Altar Ego” episode of King of Queens and as Vincent in a pilot entitled Good Mourning. He is a proud member of the Actors’ Equity Association.

THIS WEEK'S RECIPES

Recipe

American Cheeseburger

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 burger

Equipment

  • Large Cast-Iron Skillet

Ingredients

Burger Sauce

  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Ketchup
  • 1/4 tsp Kosher Dill Pickle Brine
  • 1 pinch Cayenne Pepper

Burger

  • 4 Hamburger Buns potato recommended
  • 4 tbsp Butter unsalted
  • 8 slices Plum Tomatoes 1/4" slices
  • 1 lb Ground Beef cold, formed into four 1" patties
  • Kosher Salt to taste
  • 4 slices American Cheese

Instructions

Sauce

  • In a small bowl, stir all of the sauce ingredients until smooth, then set aside.

Burger

  • Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides liberally with the melted butter. Working in 2 batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown, 2 to 3 minutes. Transfer to a plate and spoon 1 tablespoon of sauce on each top bun, along with a piece of lettuce and 2 slices of tomato.
  • Increase the heat to medium and let the pan heat up for 2 to 3 minutes. On a plate, season both sides of each patty of ground beef with salt and pepper.
  • Place the pucks into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.
  • Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.