Skillet Hamburger with Bourbon Caramelized Onions and Mushrooms
“There are really no new recipes, only millions of variations sparked by somebody’s imagination and desire to be a little bit creative and different.” James Beard’s collection of essays, Beard on Food, published in 1974, is filled with delightful stories, recipes and tales of culinary travel. Below is a plate based on his Favorite Hamburger recipe.
Skillet Hamburger with Bourbon Caramelized Onions & Mushrooms
- 2 Lbs ground chuck
- 3 tbs finely grated raw sweet onion and juice (use a zester)
- 1 tbs heavy cream
- freshly ground black pepper
- 1 tsp oregano
- 1 tsp thyme
- 2 tsp basil
- 1TBS grape seed oil
- 1 TBS salted butter
- White Mushrooms
- 1 sweet onion – sliced thin
- 2 tbs bourbon
Loosely combine ground chuck, herbs, grated onion and heavy cream and form into patties.
In a cast iron skillet, heat oil and butter on medium high heat. Cook hamburgers on each side 4-5 minutes, and finish with a sprinkling of salt. Remove the burgers and place them in a warm oven. In the skillet, sauté onion slices until golden and caramelized. Add mushrooms and cook until browned, adding more butter if needed. Add bourbon, ignite, and shake the skillet until the flames die out. Place onions and mushroom on top of the skillet hamburgers and place them back in a warm oven.
Add 1 cup of heavy cream to the skillet and reduce to thicken. Add basil.
These skillet hamburgers put out quite a bit of grease, so make sure to clean your hood vent afterward. I prefer to cook theses outside.
Serve with buttered parmesan gluten free (Jovial egg tagliatelle) pasta and blanched peeled tomatoes or blistered asparagus. Garnish with parsley.
Buttered parmesan noodles
- 1 box Jovial GF egg tagliatelle
- Butter
- lemon
- parsley
- parmesan cheese
Prepare noodles according to package directions.
In a sauce pan, heat 6 tbs of butter and brown over medium heat. Off the heat add a squeeze of fresh lemon juice and a tbs of chopped parsley. Toss cooked pasta in the sauce and sprinkle with freshly grated parmesan cheese. Serve with extra parmesan and parsley.
