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Hemingway Hamburgers

This is a delicious twist on burgers; a real change of pace.

Ingredients:

  • 1 lb. ground sirloin
  • 1 heaping tsp. dried sage
  • 1/ tsp. rosemary, crumbled
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  • 1/2 tsp. sugar
  • salt and pepper, to taste
  • 2 green onions, finely chopped (green and white parts)
  • 2 garlic cloves, finely minced
  • 1 heaping tsp. relish (the recipe calls for India Relish)
  • 2 Tbsp. capers
  • 1 Tbsp. minced fresh parsley
  • 1 egg, well beaten
  • 1/3 cup dry white wine
  • 1/3 cup bread crumbs
  • oil for frying

Directions:

Mix the meat and the dry ingredients, then mix in the wet ones. Let the mixture sit for one hour. Make nice, fat patties, making a small depression in the middle of each with your thumb (this help keep them from puffing up).

On medium high heat, add the patties in and sear them for about 1 minute. Turn the heat down to medium, and fry for 4 minutes without disturbing. Turn the heat back up to medium high in the last 30 seconds, then flip the burgers. Sear for 1 minute, lower the heat, and cook 3 minutes, or until done.

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Servings: 4
Prep Time: 5 Minutes
Cooking Time: 10 - 12 Minutes

Source: I don't remember where it was published, but I read an article with Ernest Hemingway's (then) wife (I don't remember which one). She said that this was one of his favorite recipes. I tried it, and I love it too. I don't even use any condiments on my burger, though sauteed mushrooms are really good with it.

By Copasetic 1 from North Royalton, OH

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August 24, 20110 found this helpful

These hamburgers sound great, and a long way from our regular old hamburger. I haven't seen "india relish" anywhere for a long time, but will look for it. I remember the flavor. I also like almost anything with capers in it, and don't see too many recipes listing them.

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Thanks for a nice new recipe. You'll get my vote.

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August 24, 20110 found this helpful

You'll be getting my vote for being the most different hamburger I've ever seen. Your recipe sounds wonderful and a bit on the exotic side which I'll enjoy savoring.
Thank you Barb. You come up with some of the very best always.
Pookarina

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