James Beards Cheesed Hamburgers Recipes

Steps:

• 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.

Steps:

• Combine all ingredients and mix well.
• Form into 8 patties.
• Grill, broil or pan-saute 5-6 minutes on each side, or until meat reaches desired doneness.

Steps:

• 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 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.

Steps:

• 1. Pat the ground beef into a rather flat, large patty. Grate onion directly over meat. Sprinkle with salt and pepper. Spoon cream over meat.
• 2. Blend well - but gently - with your hands until combined.
• 3. Form meat into four patties. - for rare burgers, make patties about 1 and 1/4 inches thick.
• 4. Heat oil and butter together into a heavy (preferably iron) skillet. When quite hot, add patties and cook to desired doneness. Turn only once or twice while cooking, and DO NOT press meat down with spatula.
• 5. When done to your liking, add a slice of cheese, if using. Heat from burgers will melt cheese slightly. Prepare buns as desired.