Best James Beards Favorite Hamburger Recipes
THE DET BURGER
In the early '70s a cook named Bob Detweiler got tired of making "just burgers," so he made up this recipe (his wife, Julie, the manager, suggested the cheese topping). It became an instant hit, and they've had it on the menu ever since.
Provided by Food Network
Categories main-dish
Yield 4 burgers
Number Of Ingredients 18
Steps:
- Make the Det Mix: Combine all the ingredients in a bowl.
- Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve.
- Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper. Form into patties¿a 6 to 8-ounce patty for an average serving.
JAMES BEARD'S FAVORITE HAMBURGER
Steps:
- Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
- Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
JAMES BEARD'S CHEESED HAMBURGERS
Adapted from How to Eat Better for Less Money. The cheese keeps the meat moist as well as flavoring it.
Provided by Chocolatl
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Form into 8 patties.
- Grill, broil or pan-saute 5-6 minutes on each side, or until meat reaches desired doneness.
JAMES BEARD'S FAVORITE HAMBURGERS
The incomparable chef James Beard contributed this recipe to an article published many years ago in the food section of my hometown newspaper. These patties are moist and flavorful, with a savory, mild taste that pairs well with toppings of all kinds - whether spicy, sweet, or ethnic. Use whatever meat to fat ratio ground beef...
Provided by Martha Price
Categories Burgers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Pat the ground beef into a rather flat, large patty. Grate onion directly over meat. Sprinkle with salt and pepper. Spoon cream over meat.
- 2. Blend well - but gently - with your hands until combined.
- 3. Form meat into four patties. - for rare burgers, make patties about 1 and 1/4 inches thick.
- 4. Heat oil and butter together into a heavy (preferably iron) skillet. When quite hot, add patties and cook to desired doneness. Turn only once or twice while cooking, and DO NOT press meat down with spatula.
- 5. When done to your liking, add a slice of cheese, if using. Heat from burgers will melt cheese slightly. Prepare buns as desired.
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