Recipe
James Beards Hamburgers Recipe
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Kukla / All my dishes 4 months, 1 week ago
Every now and then I get a craving for a good, beefy, simple but juicy hamburger. But ground beef just isn't the same as it used to be. Then again, neither is the way we make our burgers. Once upon a time we used to taste BEEF first, but now? What wi... More
Prep:5m Cook:15m Servings:8
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 Kukla |
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Fans
Ingredients
- 2 pounds top-quality chopped or ground, round or chuck beef
- A small onion, peeled
- 1 - 2 TBSPS heavy cream (whipping cream, 35% mf)
- Freshly ground black pepper, to taste
- Some butter and oil, for frying
- Salt, to taste
Directions
- Spread the chopped or ground beef out on a surface (over wazed paper on the counter top will do fine). Get out your box grater and grate about 2 to 3 tablespoons of the onion directly over the beef (use a fine grind so you get lots of juice to sprinkle around, with tiny bits of onion too). Sprinkle the heavy cream all over, and then grind the black pepper.
- Using your hands, work everyhting around a bit, then form into patties -- James likes his at about 6 to 8 ounces each. Don't overwork the meat.
- Place some butter and oil (in equal amounts) in a hot, heavy frying pan over medium-high heat, and cooke the hamburgers, giving about 4 to 5 minutes a side, depending on how well done you like your burgers. Keep the heat level quite hot, so that the outside of the meat gets a bit crusty-crispy brown, but the middle of the burger remains juicy (James likes his rare in the center, but cook yours to your taste; it's the caramelization of the outside of the burgers that really matters here). Don't pierce the meat; don't push it around, don't press on it, don't play with it at all; in fact., just let it cook.
- On the way to your favourite type of well-buttered bun, sprinkle a bit of salt over each burger.
- Mr. Beard says: "With that creamy, oniony flavor running through the meat you won't need any ketchup or condiments...." Well, he was quite right! Now I can't wait to try these on a fiery-hot BBQ grill!
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Lime In The Coconut Jello Shot - Venison Jerky Marinade - Beef Stew Potluck - Recipe For Italian Dressing - Tasty Recipes - Thai Food - Banana Bread With Chocolate Chips - Persimmon Pie - Easy Pot Pie - Drawn Butter Recipe - Spicy Fruit Puffs - Peanut Butter And Chocolate No Bake Desert Bar - Brushetta - Chicken Dip - Green Chili Verde Recipe - Substitute For Self-rising Flour - Fast Recipe - Tres Leche Cake Recipe - Fettucini Alfredo Ingredients - Easy Pot Pie - Easy Finger Food Recipes - Italian Meatloaf - Shrimp Alfredo Sauce - Eye Round Steak Reciepes - Blue Cheese Dressing Recipe -
henrie 4 months, 1 week ago said:
Sounds great, love a good burger. You got my 5
donman 4 months, 1 week ago said:
You got my 5 for the good old days :)
greekgirrrl 4 months, 1 week ago said:
You're absolutely right..we tend to be overzealous in seasoning our burgers these days..excellent post! Giving it a 5.
jenniferbyrdez 4 months, 1 week ago said:
Perfect.
smooch 4 months ago said:
This is great!
notyourmomma 3 months, 3 weeks ago said:
I remember reading James Beard's wonderful book of recipes and his delightful recollections of his homegrown Pacific Northwest foods. He was a marvelous food writer and masterful chef. I marvel at his burger recipe, simplicity itself and so very flavorful. Wonderful post and thanks for the memories. How I wish I had that smeared and torn copy of that book again! So many wonderful recipes.
lunasea 3 months ago said:
I've made these wonderful burgers many times and they are perfect. James Beard knew the secret to a tasty, beefy burger. Thanks so much!
sparow64 2 months, 1 week ago said:
Great burger! mmmm
kitter13 2 months ago said:
Sounds very good!!!
lyanthya 2 weeks, 5 days ago said:
Yet more proof that James Beard is God in the culinary world.