In my cooking lifetime, best burgers have always been defined as high-grade ground beef patties, handled as little as possible, packed together just enough to hold shape on the grill, and then served with great cheeses and condiments on a fresh-baked bun. But from the ’40s through the ’60s, burgers baked in sauces, or pan-sauteed with interesting mix-ins were unflaggingly popular. This 1964 beerburger recipe, requested by reader Judy H., has a nice mustard crust.
Makes 4 burgers
- 1 lb ground beef
- 1 egg
- ¾ cup beer
- 1 tsp salt
- ¼ tsp fresh ground pepper
- 1 tsp minced fresh parsley
- 2 tsp minced onion
- 3 Tbsp butter
- 2 Tbsp prepared mustard (I used dijon)
- Combine beef, egg, 2 Tbsp of the beer, salt, pepper, parsley and onion.
- Form into 4 patties and dip in flour. Brown patties on both sides in butter.
- Mix mustard with remaining beer and add to drippings in skillet. Simmer for 10 minutes.