Ingredients Jump to Instructions ↓

  1. 1/3 cup drained, sliced canned whole green chiles

  2. 1/3 cup sliced pitted oil-cured black olives

  3. 1/3 cup sliced sauteed cremini mushrooms

  4. 2 tablespoons unsalted butter

  5. 2 tablespoons vegetable oil

  6. 4 James Beard's Favorite Hamburger patties, recipe follows

  7. 4 slices onion

  8. 1/4 cup beer, plus more as needed

  9. 4 slices cheddar cheese

  10. 4 toasted hamburger buns

  11. James Beard's Favorite Hamburger

  12. Recipe courtesy Beard on Food, Running Press, 2000

  13. 2 pounds chopped beef chuck or round

  14. 1 onion

  15. 1 tablespoon heavy cream

  16. Freshly ground black pepper, to taste

  17. Unsalted butter

  18. Vegetable oil , as needed

  19. Kosher salt, to taste

Instructions Jump to Ingredients ↑

  1. Make the Det Mix: Combine all the ingredients in a bowl.

  2. 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.

  3. 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.


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