Best James Beards Favorite Hamburgers Recipes

James Beard's Favorite Hamburger image

Provided by Food Network

Yield about 4 hamburgers

Number Of Ingredients 7

2 pounds chopped beef chuck or round
1 onion
1 tablespoon heavy cream
Freshly ground black pepper
Unsalted butter
Vegetable oil, as needed
Kosher salt, to taste

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 image

Provided by Chocolatl

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs ground beef
2 tablespoons onions, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1 teaspoon black pepper
2/3 cup cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce

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 image

Provided by Martha Price

Categories Burgers

Time 15m

Number Of Ingredients 8

2 lb ground beef
3 Tbsp grated onion
1 tsp salt
1/2 tsp pepper
2 - 4 Tbsp heavy cream - use larger amount with leaner beef
3 Tbsp oil
3 Tbsp butter
cheese of your choice, sliced (optional)

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.