Best Burger……EVER
By Mr_Mike_Love
Have you ever purchased or made something for the first time, not knowing what it is going to taste like? If you are like me, I experiment with recipes I see on TV shows and what not. Sometimes things come out well, sometimes not. This is one of the good ones. This is one of those instances where you take a bite……let it sink in….then another bite……then the feeding frenzy begins.
I was watching Good Morning Arizona Sunday this morning and they had a guest chef that made the most spectacular, yet simple burger I have ever tasted. I have tried all kinds of things to achieve the “PERFECT” burger, but, have been unsuccessful………Until now.
Following is the recipe I used to make the (half eaten lol) burger in the included picture. It is a mish mash of the original with my own touches added.
Earnest Hemingway’s Favorite Burger
Ingredients:
1 lb. Ground Beef
2 cloves Garlic, minced
2 Green Onions, finely chopped
1 heaping teaspoon Pickle Relish
2 tablespoons, Capers (chopped black olives or dill pickle may be used)
1 teaspoon Paprika
1/2 teaspoon Salt and Pepper
1 egg, beaten in a cup with a fork
1/3 cup White Wine (or red wine, depending taste)
1 tablespoon vegetable oil
Dash of Soy Sauce
Dash of Nam Pla (Thai fish sauce or Oyster Sauce)
4 slices Colby Jack Jalapeno Cheese
4 Ciabatta Rolls (or sesame or poppy rolls)
Miracle Whip
Sweet and Hot Mustard
Thin sliced tomato
Thin sliced red onion
Lettuce
Directions:
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox [icebox = refrigerator] for ten or fifteen minutes while you set the table and make the salad [not included]. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burger should be crispy brown and the middle pink and juicy.
Turn off heat and put a slice of cheese on each patty and cover. Let sit for 2 minutes or until cheese is melted.
Toast rolls as desired. Spread Miracle Whip on one half and mustard on other. Add burger and top with lettuce, tomato and onion. Best served with same wine used to season or a nice ale.
Enjoy