Hamburgers with Variations

Hamburgers w/variations

The secret of first-rate hamburgers is to use medium-lean meat. Chuck is about the best, or grind your own from the skirt, particularly if you have a food processor, which does a good job. The more you handle or grind hamburger the more compact and dry it becomes. Divide and shape the patties as lightly as possible and don't press down on them when cooking or you'll squeeze all the juice out.

Salt

Freshly ground pepper

1-� labs medium-lean ground beef

1 T butter

1 T cooking oil

Salt and pepper the meat and xi, with a light hand. Shape into four patties about � inch thick. Melt the butter and oil in a skillet until bubbling, then add the hamburgers. Fry 2-3 minutes on each side for rare; 4-5 minutes each side for medium; 6 minutes each side for well done. Pour pan drippings over and serve.

Serves 4

Broiled Hamburgers

Put the patties on a lightly oiled broiler rack and place 4 inches below a preheated broiler. Broil 4-5 minutes on each side for medium-rare; 5-6 for well done.

Hamburgers w/Red Wine Sauce

After removing the hamburgers from the pan saut� 2 T minced shallots or scallions for 1 minute, then add 1/3 C red wine. Cook down rapidly to half, swirl in 2 T butter, and pour over the hamburgers.

Hamburger Stroganoff

Keep the cooked hamburgers warm while you prepare the stroganoff sauce: melt 2 T butter in the same skillet, add 1 onion, finely chopped, and saut� until translucent. Add � pound sliced mushrooms and cook 5 minutes, then stir in � C sour cream. When warm through, return the hamburgers to the skillet and spoon sauce over them to heat. Serve dusted with paprika.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed by Susan Godfrey alexanderjamesmom@gmail.com

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 * Catsrecipes Y-Group