Hemingway Burgers Recipes

THE ULTIMATE HAMBURGER

Steps:

• 1. Set up the grill for direct grilling and preheat to high.
• 2. Place the chuck and sirloin in a large mixing bowl and mix with a wooden spoon, or mix the meat in a stand mixer fitted with a dough hook. If possible, avoid mixing the meat with your hands so your fingers don't warm it.
• 3. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 1/2-inch-thick squarish patty. Generously season each patty on both sides with salt and pepper. Press an onion wedge into one side of each patty so that it's flush with the meat.
• 4. Lightly brush the bread slices with the butter, if using. Arrange the tomatoes and lettuce leaves on an attractive serving platter.
• 5. When ready to cook, brush and oil the grill grate. Place the burgers on the hot grate, onion side down. Grill the burgers until cooked to taste, 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature should be about 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F.
• 6. Meanwhile, place the bread slices on the hot grate and grill until lightly toasted, 1 to 2 minutes per side.
• 7. To serve, place a lettuce leaf on top of a slice of toast. Top with a burger, tomato slice, and Cheese Sauce , if using. Slap a piece of toast on top and serve at once.

HEMINGWAY'S FAVORITE BURGER

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.