"aem" > wrote in message
...
> All this U.K. fascination with fast food cries for a return to high
> quality American food, so here is James Beard's take on a good
> hamburger. Adapted from "Beard on Food" (1974).
>
> Preparation
>
> Spread out 2 lb. of top quality chopped round or chuck and grate about
> 2 tablespoons of onion onto it, using a fairly fine grater. Mix in
> about a tablespoon of heavy cream and some freshly ground black
> pepper. Form into 6 or 8-ounce patties.
>
> Cooking
>
> Use a heavy skillet over high heat. Melt a combination of oil and
> butter and cook patties 4 or 5 minutes per side, depending on the
> doneness you like. Beard preferred a crusty outside and a rare
> interior, hence the high heat. If you like it more cooked, you'll
> need to moderate the heat a little. Salt the patties when finished
> cooking.
>
> Serving
>
> Serve on buttered buns, onion or tomato slices optional. Beard felt
> that the grated onion and cream prodced such a juicy, tasty burger
> that ketchup or other condiments weren't necessary. -aem

Does the cream incorporate into the meat and the fat and not ooze out during
cooking? It sounds interesting.