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To Have and Have Again – Ernest Hemingway’s Meatloaf Burger

I have been pretty swamped with work lately, which means I do not have a lot of free time to do any type of blogging of my own. This happens now and again and is just part of the business of being a freelance writer. There are times where the work is nonstop and then there are others where things slow down and I have plenty of time to pick up the slack around the house and do other things. It also means I have less time to devote to trying out different recipes for things to post on the blog. However, I have been able to come across a few great quick and easy meals that are perfect for all the busy weeknights when you have lots of work to do, school has started, afterschool activities are taking over and everyone is going in different directions. The latest issue of Cook’s Country came a little bit ago and one of the recipes that caught my eye right away was for meatloaf burgers. The recipe they use is an adaptation of the one that Ernest Hemingway apparently used quite a bit when he was cooking for himself. While the article indicates that Hemingway basically used whatever he could find in the pantry or refrigerator and included it in his recipe, the one that they actually used seems a bit more reasonable. I decided it looked and sounded good enough where it was worth giving a try.

Meatloaf Burgers, Ernest Hemingway Style

1/2 cup Panko breadcrumbs

2 tablespoons Worcestershire sauce

6 tablespoons ketchup

1/4 cup minced fresh parsley

1 large egg

1 tablespoon Dijon mustard

1 teaspoon onion powder

Salt and pepper

1 1/2 pounds 80-85% lean ground beef

1 tablespoon vegetable oil

1/4 cup mayonnaise

2 teaspoons apple cider vinegar

4 hamburger buns, toasted

 

Combine the Panko breadcrumbs and Worcestershire sauce in a large bowl until the breadcrumbs are thoroughly moistened. Stir in 2 tablespoons of the ketchup, the parsley, egg, mustard, onion powder, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the ground beef and knead the mixture with your hands until it is just combined.

Shape the beef mixture into four 3/4-inch-thick patties, about 4 1/2 inches in diameter. Press the center of each patty down with your fingertips until the depression is about 1/2 inch thick, creating a slight divot in the patty. At this point, the patties can be covered and refrigerated for up to twenty-four hours.

Adjust an oven rack to the middle position and heat the oven to 350°. Set a wire rack in an aluminum foil-lined rimmed baking sheet. Heat the vegetable oil in a large non-stick skillet set over medium-high heat until the oil is just smoking. Transfer the patties to the skillet and cook them without moving them until they are browned on the first side, about 3 to 4 minutes. Flip the patties and cook them without moving them until they are browned on the second side, about 3 to 4 minutes longer. Transfer the patties to the prepared wire rack and bake them until the meat registers 160° on an instant-read thermometer inserted into the center of each patty, about 15 to 20 minutes.

Meanwhile, whisk the mayonnaise, apple cider vinegar, 1/4 teaspoon of pepper, and the remaining 1/4 cup of ketchup together in a medium bowl until the ingredients are well blended.

Transfer the burgers to a plate and allow them to rest for five minutes. Serve the burgers on the toasted hamburger buns with the sauce on the side.

I have to admit that the burgers certainly do have a meatloaf texture and quality to them, making them much more filling than the traditional burgers I make all of the time. That being said, I did enjoy the taste that the Worcestershire sauce, onion powder, ketchup and mustard lent to the burger. The sauce was very much like what you might traditionally think of as a Thousand Islands dressing and while I enjoyed it, Sean and Michelle both opted out of it. I did offer up some cheddar cheese on the burgers I made for Sean and Michelle and since they like cheeseburgers and I also made some bacon to top the burgers with, which rounded things off nicely for us since I very often make meatloaf with bacon on it. I would certainly make these again for something a little bit different as far as burgers go. Of course,  serving these with tater tots, French fries, coleslaw or potato salad is always a good option.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 26, 2016 in Cooking, Dinner

 

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Our Favorite Hamburger Recipes – Photo Gallery | SAVEUR

Our Favorite Hamburger Recipes – Photo Gallery | SAVEUR.

There is nothing at all like a good burger and with the warm weather a burger makes a great meal to make outdoors or indoors. To try some different burger options, check out this article from Saveur Magazine with several different, new and tasty burger options. Check it out!

 
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Posted by on July 23, 2014 in Beef, Cooking, Cooking Websites, Dinner, Grilling, Lunch

 

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Taking on the Big Marc Burger

Everyone loves to have a hamburger of some sort. There are thousands of different recipes all over the place using all kinds of different meats, cheeses, sauces, condiments and rolls. I have posted links just within the last week of many different burger recipes you can use for this summer on your grill. One in particular that struck me and made me want to give it a try was one that was posted by the Food Network. The recipe specifically is from Marc Murphy, a well-known chef and restaurant owner many may be familiar with the as one of the judges on the show “Chopped.” He offered up a recipe for what he calls “The Big Marc.”

The Big Marc Burger

Homemade Cheddar and Black Pepper Buns

1 cup warm water
1 1/2 ounces fresh yeast
1/2 cup sugar
4 ounces butter, melted, plus more for greasing
4 eggs
1 1/2 teaspoons salt
4 to 5 cups all-purpose flour
8 ounces shredded cheddar cheese
1 and freshly cracked black pepper

Spiked Ketchup

1 head garlic
Olive oil
Salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons Dijon mustard
1 1/2 cups ketchup
5 ounces vodka (about 2/3 cup)

Burgers

2 1/2 pounds 80/20 ground beef, formed into six 6-ounce patties
Salt and freshly ground black pepper
2 tablespoons canola oil
3 ounces melted butter
Bread and butter pickles

For the buns, stir the water, yeast and sugar together to activate the yeast. You can tell when the yeast is activated-little bubbles will have formed, which will take several minutes. Add the melted butter and 3 of the eggs and mix until incorporated.

Add 4 cups of flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable. Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in a warm area and let rise until the dough has doubled in size, about 30 minutes.

After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into 6 equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand. Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350°. Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, about 10 to 15 minutes.Cool the rolls on a wire rack.

For the ketchup, turn the oven down to 250°. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap the garlic in aluminum foil and roast until soft, about 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and keep the remaining garlic for another use. Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.

For cooking the burgers, heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with oil and sear or grill until medium rare, about 3 to 5 minutes per side.

Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange pickles slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve with the remaining ketchup on the side.

Just a few things about this recipe. Number one, I’ve never made any type of buns like this before so it was a new experiment for me. I have to say it was pretty easily done and they came out quite nice. I did eliminate putting the cheddarr and black pepper into the rolls because I wasn’t sure how they would come out and wanted to try them just plain the first time around. We all liked the hamburger buns better than anything you would buy at the supermarket. As is noted in the recipe, however, the recipes for the buns and the ketchup are quite large. The buns themselves come out big when they are finished and are probably more than what you need for a hamburger unless you really like a large roll. I actually ended up cutting the recipes for the buns and the ketchup in half of what is shown here and still ended up with a lot of ketchup and big buns. Next time, I think I will portion the buns out to make them even smaller and see how they come out and maybe even just do 1/3 of the ketchup recipe. You could go for completely homemade in this recipe and grind your own beef with a mixture of chuck and sirloin and form your own patties that way. Of course, you can serve any condiments or sauces that you like on the side. We actually made ours with some crispy bacon and some onion rings.

That’s the recipe for today. Check back next time and you can see the meatloaf recipe I tried out recently that comes from Tyler Florence. I also have a few other recipes for the coming days and weeks so you want to keep checking back and see what comes up. Until then, try to stay: this heat wave were experiencing in New York and enjoy the rest of your day and enjoy your meal!

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Posted by on May 31, 2013 in Beef, Breads, Cooking, Dinner, Grilling, Sauce

 

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Jennifer Probst

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