Hemingway Hamburgers

Bronze Post Medal for All Time! 216 Posts
This is a delicious twist on burgers; a real change of pace.


  • 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


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.


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 Free2B 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.


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

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Bronze Post Medal for All Time! 146 Posts
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.

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