Although attributed to Wolfgang, this recipe is classic Hamersley--a few top quality ingredients, minimal prep and great results. Hamersley is vague on his description of the meat, specifying only "ground beef." Since there is no bun to soak up the grease, I used ground sirloin. I also substituted very low sodium beef broth for the home-made version suggested by Hamersley but left out the salt to compensate. Skillet cooked for 10 minutes according to Hamersley's directions, these burgers were succulent. Hamersley suggests a salad on the side but I would opt for pomme frites to soak in the sauce.
The bottom line: Who needs a bun when you have this burger!?!
I googled this recipe and found your post. We just made this recipe and thought it was excellent and served the arugula salad alongside that was suggested. Nice to see that you also liked it. Unfortunately we had no luck finding green peppercorns and substituted salt packed capers, well rinsed of course. Hope to find the green peppercorns next time.
ReplyDeleteSam