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.
- Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Typed by Susan Godfrey firstname.lastname@example.org
- Serves 4
- Salt and pepper the meat and xi, with a light hand.
- Shape into four patties about ½ 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.
- 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 with Red Wine Sauce – After removing the hamburgers from the pan sauté 2 Tbsp minced shallots or scallions for 1 minute, then add ⅓ cup red wine. Cook down rapidly to half, swirl in 2 Tbsp butter, and pour over the hamburgers.
- Hamburger Stroganoff – Keep the cooked hamburgers warm while you prepare the stroganoff sauce: melt 2 Tbsp butter in the same skillet, add 1 onion, finely chopped, and sauté until translucent. Add ½ pound sliced mushrooms and cook 5 minutes, then stir in ½ cup sour cream. When warm through, return the hamburgers to the skillet and spoon sauce over them to heat. Serve dusted with paprika.