*Juicy all-beef burger made unique by Ernest Hemingway’s own secret blend of spices*
A quintessentially American meal for a quintessentially American guy.
For when you happen to be the voice of some of the most evocative works of American literature (despite the insanely minimalist structure–I mean, how does he DO that??) and arguably the most influential spokesman of the Lost Generation.
Clearly my English major is just as useful making hamburgers named after great American authors as for actually, like, reading.
The Hemingway Burger has been making its round on the culinary scene this past year–as a fan of both the author and a nice, juicy burger, I was down. Nothing fancy. No frills. Just enough flair to make it feel a little exotic and avant-garde.
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 little green onions, chooped
- 1 heaping teaspoon India Relish*
- 2 T capers
- 1 heaping teaspoon sage
- ½ t Beau Monde seasoning**
- ½ t Mei Yen Powder***
- 1 egg, beaten
- 1/3 c dry red or white wine
- 1 T oil
Break up the beef in a mixing bowl and add the onions, garlic, and dry seasonings. Blend well—but don’t overmix!—by hand or with a fork.
Let the meat come to room temperature (Hemingway says to leave it out for 10-15 mins).
Add the remaining ingredients and let the bowl sit, “quietly marinating,” for an additional 10 minutes.
Heat the oil in a heavy skillet over medium-high (“hot but not smoking”).
Form 4 patties, and drop them into the skillet.
Turn the heat down to medium-low and fry for about 4 mins on one side.
Crank the heat back to medium-high and flip the burgers over.
After about 1 minute, turn the heat back down to medium-low and fry for an additional 3 minutes.
“Both sides should be crispy brown and the middle pink and juicy.”
Top with lettuce, tomato, onion, mustard, mayo, and ketchup.
*India relish – just use regular old hot dog relish…it’s pretty much the same thing
**Beau Monde Seasoning – Spice Island makes this, but if you can’t find it, just use teensy pinches of allspice, black pepper, nutmeg, celery salt, and mace.
***Mei Yen powder – apparently no one makes this anymore, but to make your own for the purposes of this recipe, use ¼ t salt, ¼ t sugar, and a splash of soy sauce, tamari, or coconut aminos.by