Recipe courtesy of James Beard
James Beard's Favorite Hamburger
- Level: Easy
- Yield: about 4 hamburgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 50
- Cholesterol
- 156
- Sodium
- 627
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.