Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The Comfort Table by Katie Lee Joel
Servings: 6
These thin hamburgers are straight out of the Depression era. My grandmother grew up during the Depression in Logan County in the hills of West Virginia. Since money was scarce, families had to make their meat go a long way. Even though times have changed, she still likes to make food that's easy on the wallet. I just love the combination of the flavors of the burger, raw onion, cheese and especially the grilled toast.
1 pound ground beef — 85% lean
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
¼ teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional
In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties.
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions, and a burger. Top with remaining slice of cheese, if using, and bread and butter side up. Cook each sandwich until golden brown, about 2 minutes per side.
Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.