Best Hemingways Favorite Burger Recipes

HEMINGWAY BURGERS image

Yield 4 Patties

Number Of Ingredients 14

1 lb ground lean beef
2 cloves garlic, minded
2 green onions, finely chopped
1 tsp India Relish
2 tbsp capers
1 tsp Sage
.5 tsp Spice Islands Beau Monde seasoning
.25 tsp Salt
.25 tsp Sugar
1 Pinch MSG
1 drop Soy Sauce
1 egg, beaten
1/3 cup dry red or white whine
1 tbsp vegetable oil

Steps:

1. Break up meat, mix with garlic, onion, and dry seasonings in a bowl. 2. Refrigerate bowl for 10-15 minutes 3. Add relish, capers, wine, and egg to mixture 4. Refrigerate mixture for 15 minutes 5. Divide mixture into 4 patties by hand, about 1" thick. 6. Add oil to frying pan, heat on high, but not smoking 7. Add patties to pan, turn down heat, and cook for 4 minutes. 8. Remove pan from burner, return heat to high. 9. Flip patties, return pan to burner. After 1 minute, reduce heat, cook 3 more minutes.

Hemingway's Favorite Burger image

Provided by Ambervim

Time 13m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2 garlic cloves, minced
2 little green onions, finely chopped
1 teaspoon india relish
2 tablespoons capers
1 teaspoon sage (his specified Spice Island)
1/2 teaspoon beau monde seasoning (also specified Spice Island or Beau Monde Seasoning/Spice Mix if you can't find that)
1/4 teaspoon sugar
1/4 teaspoon salt
1 dash msg (I consider this optional)
1 egg, beaten in a cup with a fork
1/3 cup dry wine (red or white)
1 tablespoon cooking oil

Steps:

Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad.
Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny.
Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
Take the pan off the burner and turn the heat high again.
Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes.
Both sides of the burgers should be crispy brown and the middle pink and juicy.
Time does not include sitting times.