Ernest Hemingway’s legendary hamburger recipe is as bold and timeless as the man himself. Packed with flavor from minced garlic, finely chopped scallions, capers, and a hint of red wine, these burgers are a unique take on a classic American dish. Perfectly crispy on the outside with a juicy, tender interior, Hemingway’s burgers are a perfect balance of savory, tangy, and herbaceous. Whether you’re grilling for a crowd or enjoying a quiet meal, these burgers will transport you straight to a sun-drenched terrace in Cuba, just like Hemingway himself.
Why Everyone Will Love This Recipe
These burgers are a flavorful twist on the traditional. The addition of India relish, capers, and spices like sage and Mei Yen powder make the flavor profile truly unique. The method of cooking these patties ensures a crispy, golden exterior with a pink, juicy center, while the dry red wine adds depth to the meat. These burgers are not just for meat lovers—they’re for those who appreciate bold flavors and a little adventure with every bite. Plus, they're quick to make, so you can enjoy this legendary meal in no time.
What Is Ernest Hemingway’s Legendary Hamburger?
Ernest Hemingway’s legendary hamburger is more than just a regular beef patty. It’s a culinary creation infused with layers of flavor from garlic, scallions, capers, India relish, and various spices. The burger is marinated with dry red wine to add a rich depth, making it more than your average backyard burger. This recipe, designed by Hemingway himself, is a classic example of his love for food, adventure, and indulgence. With crispy, golden edges and a juicy, flavorful interior, these burgers are a must-try for anyone looking to elevate their burger game.
Cooking Tips
- Use lean ground beef: The lean ground beef helps to keep the burger juicy without being greasy. If you prefer a fattier burger, you can substitute with a higher fat percentage ground beef.
- Rest the meat: Let the seasoned meat rest for 10-15 minutes after mixing to allow the flavors to marinate before shaping the patties. This step brings out the full depth of flavor.
- Get your pan hot: When cooking the burgers, be sure the oil is hot but not smoking when the patties hit the pan. This creates a nice crispy exterior.
- Don’t overcook: These burgers are best when cooked to a perfect medium or medium-rare, so be careful not to overcook them. The crispy, browned exterior combined with the juicy, pink center is the key to their greatness.
Frequently Asked Questions
Can I make the patties ahead of time?
Yes, you can form the patties ahead of time and refrigerate them for up to 24 hours before cooking. Just be sure to bring them to room temperature before cooking to ensure even cooking.
Can I use a grill instead of a skillet?
Yes! While the skillet method gives the patties a perfect sear, you can absolutely cook them on a grill. Preheat the grill to medium-high heat and grill the patties for about 4 minutes per side, or until they reach your desired level of doneness.
Can I use ground turkey or chicken instead of beef?
While this recipe is designed for ground beef, you can use ground turkey or chicken if you prefer a leaner option. Keep in mind that the flavor and texture may differ slightly, and you may need to adjust the seasoning accordingly.
What should I serve with these burgers?
These burgers are delicious on their own, but they’re even better with a side of crispy fries, a fresh salad, or a slice of toasted brioche bun. For an extra indulgent touch, add some melted cheese or sautéed mushrooms on top.
How do I know when the burgers are done?
For a perfectly cooked burger, use a meat thermometer to check for an internal temperature of 160°F for medium. The edges should be crispy and browned, while the center should remain juicy and tender.
How to Store
Leftover cooked burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave until heated through. You can also freeze the cooked patties for up to 3 months.
How to Freeze
If you have leftover uncooked patties, place them on a baking sheet in a single layer and freeze for about 2 hours, then transfer them to a zip-top bag or airtight container. They can be frozen for up to 3 months. To cook, thaw the patties in the refrigerator overnight before frying or grilling.
Ingredients
- 1 lb. lean ground beef
- 2 cloves garlic, minced
- 2 small scallions, finely chopped
- 1 heaped teaspoon India relish
- 2 tablespoons capers
- 1 heaped teaspoon sage (Spice Islands)
- 1/2 teaspoon Beau Monde Spice Islands seasoning
- 1/2 teaspoon Spice Islands Mei Yen Powder
- 1 egg, beaten
- About 1/3 cup dry red or white wine
- 1 tablespoon cooking oil
Step-by-Step Instructions
- Prepare the meat: Break the ground beef into pieces and scatter the garlic, scallions, and dry spices over it. Use a fork or your fingers to mix everything together. Let the mixture rest at room temperature for 10-15 minutes to allow the flavors to blend.
- Add the relish and capers: Add the India relish, capers, beaten egg, and wine to the meat mixture. Let the mixture rest for another 10 minutes if possible, allowing the wine to marinate into the meat.
- Form the patties: Using your hands, shape the mixture into fat, juicy patties about 1 inch thick. The consistency should be soft but not runny.
- Cook the patties: Heat the cooking oil in a skillet over medium heat. Once hot, add the patties and cook for about 4 minutes per side, until golden and crispy on the outside, with a juicy center. If using, flip the patties after a minute and cook for another 3 minutes on the other side.
- Serve: Remove the patties from the pan and serve immediately on toasted buns with your favorite toppings, or enjoy them on their own!
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