just a kid writing about burgers

Archive for the category “Recipe”

How to make a hamburger like Ernest Hemingway

Here is author Ernest Hemingway’s hamburger recipe.


  • 1lb. ground lean beef
  • 2 cloves of of minced garlic
  • 2 little green onions
  • finely chopped parsley
  • 1 heaping teaspoon of India relish
  • 2 tablespoons of capers
  • 1 heaping teaspoon of Spice Islands Sage
  • 1/2 teaspoon of Spice Islands Beau Monde Seasoning
  • 1/2 teaspoon of Spice Islands Mei Yen Pepper
  • salt and pepper
  • 1 egg beaten in a cup with a fork
  • about 1/3 cup dry red or white wine
  • 1 tablespoon cooking oil


  1. 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.
  2. Now make four 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 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.

Green Chili Cheeseburger

Green Chili Cheeseburger

Green Chili Cheeseburger

Ever since I watched the New Mexico episode of Burger Land with George Motz (burger god!) I wanted to try making my own Green Chili Cheeseburger.

Dad made a batch of green chili relish and I made sure we had the right blend of ground beef (Alton Brown’s recommended 50% chuck and 50% sirloin), the right cheese (a nice yellow cheddar), and the right hamburger buns (kaiser rolls, because these are going to be big burgers).

I decided to make big burgers. Not just quarter-pounders, but third-pounders! So 1 lb of ground beef made 3 hefty burger patties. I remembered to put a “dent” in the middle of each patty like Bobby Flay recommends. You should try doing that. It’s a simple trick and it really stops your burgers from turning into puffed-up baseballs.

Dad did the actual cooking because it’s “his” cast iron skillet and gods-forbid that anybody else touches it!

He cooked each burger separately. First mine, then Mom’s, then his. Each burger got 3-minutes on one side, then 1-minute on the other side, then he put on 2 slices of cheddar and covered the burger with a bowl to let it “steam cook” for another 2-minutes.

The burger patty was cooked to a perfect medium and the cheddar cheese was melted all over the patty.

Assembling the burger was easy. Kaiser roll, burger patty with melted cheese, spoonful of green chili relish.


Thanks to George Motz for the idea, thanks to Alton Brown and Bobby Flay for the “how to” instructions, and thanks to Dad (I suppose!) for doing the cooking.

And it’s chili, not chile. Chile is a country, not a pepper.



Dad’s Green Chili Relish

Dad made a batch of green chili relish which will be eaten later today as toppings on homemade chili cheeseburgers.


  • 1 jalapeño pepper (Scoville scale 2,500–10,000)
  • 1 poblano pepper (Scoville scale 1,000–1,500
  • 1 cubanelle pepper (Scoville scale 100 – 1,000)
  • 1/4 red onion
  • 2 cloves garlic
  • 1 good pinch kosher salt
  • olive oil


1.   Select some fresh peppers. These are from a farm stand in New Jersey. This recipe requires 1 of each pepper and is sufficient for 4 burgers. You can scale up the recipe easily (e.g. 4 of each pepper, a whole onion, 8 cloves of garlic), but don’t crowd the pan. Cook in batches.


Jalapeño, Poblano and Cubanelle peppers.

2.   Dice the peppers. Not too big, not too small. Chop the onion and garlic to a similar size. All of the ingredients should be the same size to cook evenly.


Diced peppers.

3.   Sweat the peppers, onions and garlic in a splash of olive oil. Add a good pinch of kosher salt. Sweat the ingredients to release the flavors. Don’t sautée them. Don’t fry them. Sweat them gently. This will retain moisture while releasing flavor.


Sweating peppers until soft.

4.   The relish is ready to go. Use it on your chili cheeseburgers!


Dad’s Green Chili Relish.

The Ruppersberger Burger

Ruppersberger Ingredients

I have been joking around with Dad for a few months that we should make a burger named after our Congressman, Rep. “Dutch” Ruppersberger. It would be the Ruppersberger Burger.

Last week we bought a big batch of ground chuck and ground sirloin and mixed it together for our Alton Brown burger blend. Mom broke it up into 1 lb bags and we froze it. I KNOW! I KNOW! I KNOW! But it was only frozen for a couple of days and it was nicely defrosted when I used it.

Dad: “They’re going to criticize you because you froze your beef.”

Thanks, Dad!

Dad: “I’m just telling you what they’re going to do.”

I know, Dad!

Dad: “You keep telling people that fresh beef is better.”


Anyway, where were we? Ah yes! The Ruppersberger Burger recipe.

I decided that the recipe needed some Dutch ingredients so we went to Wegmans and bought a slab of Dutch gouda cheese. I decided that pretzel rolls would be a good Europeany choice instead of regular hamburger buns. We also bought a nice ripe local tomato for toppings.

Dad: It’s called an heirloom tomato. You should put that in your blog. An heirloom tomato. Type that. Heirloom.”

Dad, will you PLEASE stop looking over my shoulder while I am trying to write this!

The pretzel rolls were the perfect size for sliders so the 1 lb of beef made 8 20z burger patties. These cooked for 3-minutes on each side and were “medium well” with plenty of juices trapped inside.

Ruppersberger Burger.

Ruppersberger Burger.

Putting the burgers together was nice and easy. One slider per pretzel roll, with some thin sliced gouda cheese melting on top, and a slice of sweet tomato. Looks good doesn’t it?

I had 2 burgers. I didn’t put mustard on my first burger, but  I did put spicy brown mustard on my second burger.

Dad: “It was Gulden’s mustard. Write that it was Gulden’s mustard. That sounds Dutch, too. You should put that in your blog.

Dad… I love you… but stop it.

These burgers were excellent. Using pretzel rolls was a great idea. So was the gouda cheese. It all joined together to make a different cheeseburger.

It would be really cool if Dutch Ruppersberger tried the burgers!

You might think I am joking about my dad criticizing me and looking over my shoulder but, he really does!

A Baltimore Tradition Gets Even Better – The Berger Cookies MILKSHAKE!

Berger Cookies MilkshakeIf you know Baltimore then you know Berger’s Cookies.

But look at this milkshake from the Abbey Burger Bistro.

Yeah… a Berger Cookies MILKSHAKE!

I need to get the recipe for this.

Les hamburgers français fantastiques!

Here is my latest burger recipe…les hamburgers français fantastiques!

I make my burgers from 50% chuck and 50% sirloin. This is the blend of meat that Alton Brown recommends. I have good success with this mix and I think the results are tasty.

Dad bought me a gadget from Kitchen & Company that presses out 1, 2 and 3 oz slider-sized burger patties. (It was definitely worth $3.99!) These burgers are 2 oz patties. I think that is a good size for a slider.

2oz Slider Patties

Today I wanted to make French inspired burgers. I decided that I could achieve that by using French cheeses. But which ones should I choose? In the end I chose brie (which Dad really likes) and chèvre (which Mom really likes).

They are both soft cheeses and I knew that they would melt easily.

French Cheeses

I used French dinner rolls instead of ordinary hamburger buns. These are a more crispy than ordinary buns and have a nice chewy inside.

Dad muttered something about le pain rustique, but he’s just showing off. He thinks just because he bakes loaves of  bread at home that he can show off like this. But these rolls came in a bag from the grocery store. Dad can’t make rolls that look this good.

French Rolls

This is the first slider. It is topped with brie.

Brie Slider

This is the second slider. It is topped with goat’s cheese.

Goat's Cheese Slider

Bobby Flay California Burger Recipe

This is Bobby Flay’s recipe from his book Burgers, Shakes & Fries. It is a really good book for anybody who loves burgers. You should get one for Christmas, or Hanukah, or Festivus, or Chrismukkah. Everybody who likes burgers should buy this book!

(Hint! Mom… Dad… anyone… buy me this book! I’m getting tired of borrowing it from the library. I want my own copy.)

This is the burger that Mom had when we visited Bobby’s Burger Palace. She really liked it. I am not really a fan of avocados but I would like to try making the avocado relish because it sounds like fun.

California Burger

  • 1 toasted burger bun
  • 1 6oz burger patty
  • 1 slice Monterey Jack cheese
  • A few springs of watercress
  • 1 slice of beefsteak tomato
  • A dollop of avocado relish

Bobby’s burgers are good basic recipe. You use good quality beef and you make them by hand. He makes 6 ounce burgers, but you could make 8 ounce burgers if you want them to be a little bit bigger.

Avocado Relish

  • 2 ripe Hass avocados, halved, putted, peeled, and coarsely chopped
  •  ½ small onion, finely diced
  • 1 jalapeno chile, finely diced
  • Juice of 1 lime
  • ¼ cup finely chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

Making White Castle Sliders at Home

This is a really neat slideshow from the Daily Meal on how to make your own White Castle slider at home. I’m going to try making these myself. Dad says that if it saves him driving 130-miles to the “nearest” White Castle then he’ll help with the cooking.

I especially liked the part where they used a straw to make the “White Castle style” holes in the burgers. That’s a neat way to make them look authentic.


My Recipe for Bison Burger Sliders

Here is my recipe for Bison Burger Sliders!

First, make you Dad drive to Wegmans and buy 1 lb of grass fed bison. (Thanks, Dad!)

Add “secret” seasonings (salt, pepper, chili… that’s the “secret”).

Make 8 slider sized burgers (2 oz each) and fry these in a little olive oil. I fried the burgers in 2 batches.

While the burgers are cooking, mix together a sour-cream garlic spread. I guess you could use mayo.

And caramelize some onions.

Dad made some black eyed peas for a side dish.

Don’t forget to flip the burgers over after 3 minutes.

When you have cooked the burgers for 3 minutes on one side and 2 (or 3) minutes on the other side they will be ready to serve. I used whole wheat slider buns. Each one got a light spread of the garlic sauce and a sprinkle of caramelized onions.

This was the first time that I have made bison burgers. The meat was really lean. There was no fat from the burgers in the pan and all the juices were trapped inside the burgers. They were super tasty! I am definitely going to make these again!

Making your own pickles, mustard and ketchup

My Dad saw this article in the New York Times and told me about it.

Your Burger Will Thank You

It is about making your own pickles, mustard and ketchup.

This sounds like a lot of work when you can just buy them at the grocery store!

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