Ernest Hemingway’s Hamburger Recipe.

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Photo: Ernest Hemingway Collection, John F. Kennedy Presidential Library and Museum, Boston.
Here is Papa’s favorite recipe for pan-fried hamburgers, as reported by Cheryl Tan: (The Paris Review).
http://goo.gl/movtd1
Ingredients–
1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning — 1/2 teaspoon
Spice Islands Mei Yen Powder — 1/2 teaspoon
1 egg, beaten in a cup with a fork
About 1/3 cup dry red or white wine
1 tablespoon cooking oil
What to do–
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 for ten or fifteen minutes while you set the table and make the salad.
Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your 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 burgers should be crispy brown and the middle pink and juicy.
Spice Islands stopped making Mei Yen Powder several years ago, according to Tan. You can recreate it, she says, by mixing nine parts salt, nine parts sugar and two parts MSG. “If a recipe calls for 1 teaspoon of Mei Yen Powder,” she writes, “use 2/3 tsp of the dry recipe (above) mixed with 1/8 tsp of soy sauce.”
via Ernest Hemingway’s Favorite Hamburger Recipe | Open Culture.

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