Ingredients
- 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
Directions
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.
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By dennifromdetroit
Detroit suburb
on October 16, 2011
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The recipe was so simple, I didn't expect much. Then again, it WAS James Beard. Turns out, it wasa also one of the best burgers I've ever eaten--home OR restaurant. As they said in an old commercial,"Try it; you'll like it!"
By sabrina.stratton
New York, New York
on August 21, 2011
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I wanted to try a different recipe for hamburgers. This was very good. I added a little more heavy cream and it was delicious. Simple and quick too! We will start making our burgers this way. This is the only recipe I will use. This is the best burger ever!!
By Ms. Niks
on April 01, 2011
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This is now my sole hamburger recipe. Putting that touch of heavy cream in the meat makes the most unbelievably moist patties I ever made!
My burgers are now juicy like the ones I have drooled over on Diner, Drive-Ins and Dives. And they taste abso delish too.
My family now loves for my burgers because they are no longer dry and shrivled. And flipping them when the juice runs clear is the key to maintaining top juiciness!
I now use a touch of heavy cream in my meatloaf, along with the breadcrumbs, and get the same juicy result. Who knew!
Thank you James for the 411
Read all 22 reviews