Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: James Beard, published in the New York Times, 16 Mar 2008
Servings: 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 and sprinkle with the grated onion. Mix in the cream, salt and some freshly ground pepper. Form into patties and cook either on a hot grill or in a hot cast-iron pan, about 4 to 5 minutes per side for medium-rare. Serve each in a bun.