Was puttering around the ‘net the other day. A cookout was around the corner so I wanted to see if there was something out there for me to do with my burgers. Luckily, the James Beard Foundation recently posted a recipe straight out of 1972. It’s pretty simple, but quite delish if cooked properly.
“My Favorite Hamburger” comes from James Beard’s American Cookery cookbook, a book well worth its $17.15 price tag.
Anyway, here’s what you have:
2 pounds ground chuck or round with a minimum of fat
3 tablespoons grated onion
1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons heavy cream
3 teaspoons oil
3 tablespoons butter
Yields 4 Servings
Pat the meat into a rather flat cake. Grate the onion directly into the center. Add the salt and pepper and carefully spoon the heavy cream into it. Blend well with the hands and form into one large cake or 4 smaller cakes. If you want the meat rare, have the cakes about 1 1⁄2 inches thick.
Heat the oil and butter in a heavy skillet. When quite hot, add the meat and cook to your favorite state of doneness. Turn once or twice during the cooking process. Add salt and pepper to taste.
If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Serve at once, along with sautéed potatoes and a tomato and onion salad.