My Favorite Hamburger

This image courtesy of Joseph DeLeo

I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote.

Cooking Methodsauteeing



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturejuicy, meaty

Type of Dishhamburger


  • 2 pounds ground chuck or round with a minimum of fat
  • 3 tablespoons grated onion
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons heavy cream
  • 3 tablespoons oil
  • 3 tablespoons butter


  1. Pat the meat into a rather flat cake. Grate the onion directly into the center. Add the salt and pepper and carefully spoon the heavy cream into it. Blend well with the hands and form into one large cake or 4 smaller ones. If you want the meat rare, have the cakes about 1½ inches thick. Heat the oil and butter in a heavy skillet. When quite hot, add the meat and cook to your favorite state of doneness. Turn once or twice during the cooking process. Add salt and pepper to taste. If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Serve at once, along with sautéed potatoes and a tomato and onion salad.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password