The Tabasco Brand Cookbook/Paul McIlhenny 2004

Craig Claiborne's Ultimate Hamburger
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1-1/2 pounds ground round steak salt to taste freshly ground black pepper to taste
4 tablespoons butter 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco pepper sauce, or to taste
juice of 1/2 lemon 1/3 cup finely chopped fresh parsley



1 Divide the meat into 4 portions and shape each into a round patty. Handle the meat lightly, pressing just enough so that it holds together. Sprinkle the bottom of a very heavy skillet, preferably black iron, with a very light layer of salt, and heat the skillet until it is searingly hot. Add the patties and sear well on each side. Using a pancake turner, quickly turn the patties and reduce the heat. Cook the patties to the desired degree of doneness, 3 minutes or longer. When the hamburgers are done, sprinkle them with salt and pepper and top each with 1 tablespoon of butter. Sprinkle on the Worcestershire, Tabasco sauce, and lemon juice and transfer each hamburger to the bottom of a hamburger bun or a piece of wheat toast. Sprinkle with parsley. If a bun is used, add the top.

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