Serves 4 - 6
Prep time 10 minutes
Cook time 6 – 10 minutes
Ernest Hemingway was a bearded man who famously survived two plane crashes in two days. But he wasn't just good at falling. Hemingway once caught seven marlin in one afternoon. He attended two world wars. On purpose. He came up with his own nickname: 'Papa'. And he established a minimalist writing style that greatly influenced 20th century literature.
Join us as we step into Hemingway's kitchen, a place where the aroma of coffee mingled with the scent of salt air and the rhythmic clacking of his typewriter.
This isn't just any burger. This is Ernest Hemingway's burger, a creation as bold and uncompromising as the man himself.
INGREDIENTS
1 kg beef mince
1 egg, beaten
2 T sage powder
3 T relish/chutney
1 T celery powder
1 T onion powder
2 large spring onions, sliced finely
1 bulb garlic minced
4 T capers, lightly chopped or whole
½ c finely chopped parsley
1 t freshly ground black pepper
1 t salt
½ c red wine – reduced to 4 T (optional)
2 T olive oil
TO SERVE
4 – 6 burger buns, we used brioche
Fresh tomato
Lettuce
Gherkins
Mustard
Tomato sauce
Mayonnaise
And whatever else your heart desires!
METHOD
To reduce the wine - simmer it in a small pot or pan until it has reduced by half and cool.
Mix all ingredients apart from the olive oil together and leave to sit for 5 minutes.
Roll into evenly sized balls.
Heat the oil in your Legacy Pan to almost smoking hot.
Heat the Ironclad Burger Press till smoking hot and spray lightly with olive oil spray.
Place 2 – 3 burger balls in the pan depending on their size and press down with the burger press to ¾ inch thick. Don’t over crowd the pan and turn heat down to medium.
We like our burgers thick, juicy and medium rare. We made 5 burgers with this mix and pressed them to ¾ inch thick. They cooked 3 minutes per side and then rested for 5 minutes. For medium, cook an extra minute on each side and for well done an extra 2 minutes.
Serve on your favourite burger buns with your favourite accompaniments!
