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.]
- 4 burgers
- 4 burgers
- 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
DirectionsFor 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 ituse 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 pattiesa 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.
Recipe adapted from the Del Rio Bar, Ann Arbor, Michigan
Recipe courtesy of Bobby Flay