This weekend's New York Times Magazine has a piece on James Beard, the "father of American gastronomy." It's a nice story that highlights why Beard was so influential and why he still matters after all these years. But best of all to my eyes was the burger recipe included with the article. I've never seen one that includes heavy cream in the beef mix, and I'm wondering what it will do. Hmm.
James Beard’s Favorite Hamburgers
- makes 4 -
2 pounds ground beef
3 tablespoons finely grated onion
1 tablespoon heavy cream
1 teaspoon salt
Freshly ground black pepper
4 hamburger buns, toasted.
Spread the beef onto a cutting board; sprinkle with the grated onion. Mix in the cream, salt, and some freshly ground pepper. Form into patties; cook on a hot grill or in a hot cast-iron pan—for medium-rare, about 4 to 5 minutes a side. Bun each patty and serve.