Aunt Amy’s Giant Hamburger

 

A reunion of New York and Texas Alters
April 2017 in Tomball, Texas

We were in a classy Italian restaurant, contemplating the selection of appetizes with the thought of some shared plates. But when I suggested meatballs, I was astounded that my friend said, “You go ahead. I don’t eat ground meat. Thoughts of all she was missing ran through my brain. We eat a lot of ground meat at my house, partly because it’s easy on the budget and partly because of its versatility.

Aunt Amy’s Giant Hamburger is a recipe that has stood the test of time for me—like probably fifty years. It’s written in Amy’s careful hand on a 5 x 8 notecard which now makes me wonder if she was in school when she wrote it. The card is yellowed and stained with splashes, the ink fading and smudged. It’s a recipe that I’m glad to share with you because sharing puts it into my computer and a more permanent form.

Aunt Amy is the wife of my late ex-husband’s only brother. Despite divorce and death, my family has stayed close to the New York Alters, who live in the Bronx. I have not been to NYC since Mark and Amy’s wedding which has been a lot of years, but my children have all visited them. And the New York Alters (almost the entire three generations) have been to Texas for reunions at least twice. I’m not sure Amy knows I still cook her giant hamburger, but I will send her this column.

A word about technique: if you have a fish grilling basket, that makes it easier to make this hamburger. Double bonus if you can do it on the grill and get that good smoky flavor. But don’t despair if you don’t have the grill or the pan. Broil the burger on both sides, being careful with the flipping process. I’d suggest using a couple of plates rather than trying to flip it with spatulas as you do a smaller hamburger. I’ve also discovered that many dishes, like meatballs or salmon patties, hold together better if refrigerated before cooking. My mom’s trick was to throw in a handful of dry tapioca, but I can’t find that on the market these days. Also you’ll note the recipe calls for a three-oz. jar of chopped mushrooms, which dates it. I gave up buying canned or chopped mushrooms years ago—just chop a quarter lb. of fresh mushrooms. I’ve also written out the margarine in favor of butter.

Ingredients (makes six servings):

2 Tbsp. butter

1-1.5 cups seasoned herbed stuffing mix, crushed (about ¾ cup)

3-4 oz. chopped mushrooms

1/3 cup beef broth

¼ cup sliced green onions

¼ cup sliced almonds, toasted (I don’t like nuts in a lot of things and omit these—you do you.)

¼ cup snipped parsley (also optional)

1 tsp. lemon juice (do not omit—makes a big difference)

1 egg, beaten

2 lbs. ground beef

1 tsp. salt

Directions:

Melt butter in a medium saucepan. Remove from heat and add stuffing mix, mushrooms, beef broth, onions, parsley, almonds if using,  and lemon juice. Thoroughly stir in the beaten egg. (Add it last so that other ingredients will cool the butter and not let it cook the egg.) Set mixture aside.

Combine meat and salt and divide into two equal portions. On sheets of aluminum foil, pat each half into an 8” circle. Spoon stuffing over one circle of meat, leaving a half-inch margin at the edges. Top with second circle and peel off the top piece of foil. Seal the edges of the two patties by pressing together. Invert the meat pattie onto a well-greased grill basket or sheet pan and peel off remaining foil. Grill over medium coals 10-12 minutes on each side or until done. (See above for doing in the broiler.)

Cut into wedges, like a pie, and serve with ketchup. Aunt Amy suggested warmed ketchup, a nicety I’d never thought of. Potato salad would be a good side, because it seems like a picnic meal.

And on another note: Did you know you can still buy original Tupperware? Simply search Heritage Tupperware on Amazon. Now if Amazon would only do that for Corningware!