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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