Ernest Hemingway was an acclaimed writer. But his culinary skills needed help.
Why This Recipe Works
Ernest Hemingway’s Wild West Hamburgers—a curious cross between meatloaf and steak tartare—inspired these meatloaf burgers. We started from a base of 85 percent lean ground beef mixed with meatloaf staples like ketchup, Dijon mustard, Worcestershire sauce, parsley, and an egg for cohesion. A teaspoon of onion powder made an easy substitute for sautéed onion, and crispy panko created a convenient panade to bind the burgers and retain moisture. We started the burgers on the stovetop to develop a crispy, browned exterior before moving them to the gentler heat of the oven to cook through, mimicking Hemingway’s burgers: crispy on the outside, juicy and flavor-packed on the inside. A tangy burger sauce made from mayonnaise, ketchup, and cider vinegar replaced the thick glaze that would otherwise cloak the perfectly browned crust.
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