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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

CostInexpensive

Easy

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

Mealdinner

Taste and Texturejuicy, meaty

Type of Dishhamburger

Ingredients

  • 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

Instructions

  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.

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