Hemingways Favorite Burger Recipes

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HEMINGWAY BURGERS

Categories     Sandwich     Beef     Fry     Father's Day     Dinner     Lunch

Yield 4 Patties

Number Of Ingredients 14



HEMINGWAY BURGERS image

Steps:

  • 1. Break up meat, mix with garlic, onion, and dry seasonings in a bowl. 2. Refrigerate bowl for 10-15 minutes 3. Add relish, capers, wine, and egg to mixture 4. Refrigerate mixture for 15 minutes 5. Divide mixture into 4 patties by hand, about 1" thick. 6. Add oil to frying pan, heat on high, but not smoking 7. Add patties to pan, turn down heat, and cook for 4 minutes. 8. Remove pan from burner, return heat to high. 9. Flip patties, return pan to burner. After 1 minute, reduce heat, cook 3 more minutes.

1 lb ground lean beef
2 cloves garlic, minded
2 green onions, finely chopped
1 tsp India Relish
2 tbsp capers
1 tsp Sage
.5 tsp Spice Islands Beau Monde seasoning
.25 tsp Salt
.25 tsp Sugar
1 Pinch MSG
1 drop Soy Sauce
1 egg, beaten
1/3 cup dry red or white whine
1 tbsp vegetable oil

HEMINGWAY'S FAVORITE BURGER

Digitally released by the JFK Presidential Library 2/11/14. I found it on this BBC article: http://www.bbc.co.uk/news/blogs-magazine-monitor-26160596 It is also posted on the JFC Presidential Library Facebook page 2/11/14: https://www.facebook.com/JFKLibrary It is interesting to see Mary Hemingway's special instructions scribbled in the margins. The original recipe specified Spice Island Mei Yen Powder which is no longer available so I have replaced that with the components of salt, sugar and MSG. These are whopping 8 oz burgers....I might make them smaller. If you do, adjust the cooking time.

Provided by Ambervim

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 13



Hemingway's Favorite Burger image

Steps:

  • Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
  • Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad.
  • Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
  • Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny.
  • Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
  • Take the pan off the burner and turn the heat high again.
  • Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes.
  • Both sides of the burgers should be crispy brown and the middle pink and juicy.
  • Time does not include sitting times.

1 lb lean ground beef
2 garlic cloves, minced
2 little green onions, finely chopped
1 teaspoon india relish
2 tablespoons capers
1 teaspoon sage (his specified Spice Island)
1/2 teaspoon beau monde seasoning (also specified Spice Island or Beau Monde Seasoning/Spice Mix if you can't find that)
1/4 teaspoon sugar
1/4 teaspoon salt
1 dash msg (I consider this optional)
1 egg, beaten in a cup with a fork
1/3 cup dry wine (red or white)
1 tablespoon cooking oil

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