The Det Burger

In the early '70s a cook named Bob Detweiler got tired of making "just burgers," so he made up this recipe (his wife, Julie, the manager[, suggested the cheese topping). It became an instant hit, and they've had it on the menu ever since.]

Yield:
4 burgers
Level:
Intermediate
Ingredients
  • The Det Mix:
  • 1/3 cup drained, sliced canned whole green chiles
  • 1/3 cup sliced pitted oil-cured black olives
  • 1/3 cup sliced sauteed cremini mushrooms
  • For the hamburgers:
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 James Beard's Favorite Hamburger patties, recipe follows
  • 4 slices onion
  • 1/4 cup beer, plus more as needed
  • 4 slices cheddar cheese
  • 4 toasted hamburger buns
  • James Beard's Favorite Hamburger
  • Recipe courtesy Beard on Food, Running Press, 2000
  • 2 pounds chopped beef chuck or round
  • 1 onion
  • 1 tablespoon heavy cream
  • Freshly ground black pepper, to taste
  • Unsalted butter
  • Vegetable oil, as needed
  • Kosher salt, to taste
Directions
For the hamburgers:

Make the Det Mix: Combine all the ingredients in a bowl.

Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve.

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. Form into patties—a 6 to 8-ounce patty for an average serving.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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