Recipe courtesy of Del Rio Bar
The Det Burger
- Level: Intermediate
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 48
- Saturated Fat
- 19
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 61
- Cholesterol
- 204
- Sodium
- 985
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
- 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.
James Beard's Favorite Hamburger
- 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.