James Beards Cheesed Hamburgers Recipes

JAMES BEARD'S FAVORITE HAMBURGER

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.

JAMES BEARD'S CHEESED HAMBURGERS

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.

THE DET BURGER

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.

FRENCH STYLE OMELET: JAMES BEARD METHOD

Steps:

• Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little.
• Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself.
• Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.
• FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.
• DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.
• Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler.

CHEESE HAMBURGERS

Steps:

• To each pound of ground beef add 1/2 cup of grated sharp Cheddar cheese, 1 tablespoon of Worcestershire sauce and 1 grated onion. Season to taste with freshly ground pepper and form into cakes. Wrap each cake with a slice of bacon and grill as with plain hamburgers . These are exceptionally fine served with sliced raw onion marinated in an olive oil and wine vinegar dressing and plenty of hot mustard.

JAMES BEARD'S FAVORITE HAMBURGERS

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.