CRAIG CLAIBORNE'S PREFERRED HAMBURGERS

Craig Claiborne's Preferred Hamburgers image

Provided by Craig Claiborne And Pierre Franey

Categories lunch, quick, burgers, main course

Time 10m

Yield Four hamburgers

Number Of Ingredients 9

Ingredients

1 1/2 pounds freshly ground round steak
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons butter
4 hamburger buns
1 teaspoon Worcestershire sauce
1/4 cup finely chopped parsley
2 tablespoons lemon juice
4 1/4-inch thick slices of onion, preferably Vidalia onion or red onion

Steps:

Divide the meat into four equal portions and shape each portion. Press each portion as gently as possible, just enough so that it holds together.
Sprinkle the bottom of a heavy skillet, preferably a black-iron skillet, lightly with salt, if used. Heat the skillet until it is hot and almost smoking. Add the patties and sear well on one side, about two minutes. Using a pancake turner, turn the patties and reduce the heat to moderate. Cook on the second side about two or three minutes or to the desired degree of doneness.
If desired, sprinkle each hamburger with salt and pepper and top each with one tablespoon of butter.
Meanwhile, toast the cut sides of each bun until they are lightly browned. Arrange the bun halves, cut side up, on four dinner plates. Sprinkle each patty with one-quarter teaspoon Worcestershire sauce, one tablespoon parsley and one-half tablespoon lemon juice. Add one onion slice atop each hamburger. Top each serving with the remaining toasted bun halves, cut side down. Serve with tomato ketchup.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams