Hey everyone! Last week while strolling the internet, probably lurking where I shouldn't been lurking, I came across several sites that posted something about a burger recipe by literary legend Ernest Hemingway. Apparently, in 2014 Ernest Hemingway’s hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. This recipe makes for a super manly,ultra- flavour packed burger comparable with the super macho- man Hemingway was. It has hints of mediterranean cuisine combined with more exotic flavours. This makes sense if you see where the man lived over the years : America, Paris, Spain, Cuba, Key West and the Caribbean. He is known for his very clean use of language, a very spare and tight prose. This inspired me to create a a very clean robust burger, nothing added that wasn't necessary. I present to you the Ron Swanson of burgers : The Hemburger ( For Whom the Bun Tolls ).
The original recipeIngredients
- 3 garlic cloves
- 2 eggs
- olive oil
- lemon
- 130 gr lentils (canned)
- 265 gr black beans (canned)
- dried sage
- selery salt
- onion powder
- 1 big spoon of marmite
- red wine
- panko or breadcrumbs (+- 80 grams)
- smoked paprika
- 1 big spoon of piccalilli
- 2 spoons of capers
- onion
- 2 spring onions
Preparation ( aïoli)
Roughly cut up 2 garlic cloves. Put them in a mortar and pestle, together with a pinch of coarse sea salt ( this helps the grinding). Now grind the garlic until you have a smooth paste. Add the yoke of 1 egg and mix it with the garlic paste. Now comes the hard part. Slowly add olive oil, and by slowly I mean really slowly, drop by drop. You're making a emulsion and if you add the oil to quickly the emulsion might curdle. While adding the oil you need to whisk continuously. Keep adding oil until you have the consistency of mayo. Add a little lemon juice, remember to keep whisking. Flavour with salt and pepper.
Preparation ( Burger )
Put the lentils, beans, 1 clove of garlic, a heaping teaspoon of dried sage, selery salt, onion powder, marmite, red wine, panko, raw egg and smoked paprika in a food processor and mix until you have a nice paste. If it's too wet add panko, if it's too dry add some wine or water.
When you you have the right consistency, add the piccalilli, the capers and the finely chopped spring onions. Taste and add seasoning if needed.
Now cool the mixture for about 20 minutes. In the meantime, heat up some oil in a frying pan, turn the heat very low and add coarsely chopped onion rings. Let them slowly cook until they're soft and brown. (be carefull not to burn them, if you let them cook long enough on low heat they will caramelize). Set aside.
Now make burgers with the cooled down mixture. Heat a pan, high heat at first to get that crispy outside, lower the heat and let them cook for about a minute. Carefully turn the burger to the other side and repeat.
Assembling the burger
Cut open a bun ( your favourite one, I picked a whole grain bun), put on the burger, add a copious amount of the aïoli, then the caramelized onions. Enjoy!
Music
Some more manliness with the music of some old school Metallica. A song with the same name as the novel by Ernest Hemingway published in 1940. It tells the story of Robert Jordan, a young American in the International Brigades attached to a republican guerrilla unit during the Spanish Civil War. As a dynamiter, he is assigned to blow up a bridge during an attack on the city of Segovia. The novel is regarded as one of Hemingway's best works.
- 3 garlic cloves
- 2 eggs
- olive oil
- lemon
- 130 gr lentils (canned)
- 265 gr black beans (canned)
- dried sage
- selery salt
- onion powder
- 1 big spoon of marmite
- red wine
- panko or breadcrumbs (+- 80 grams)
- smoked paprika
- 1 big spoon of piccalilli
- 2 spoons of capers
- onion
- 2 spring onions
Preparation ( aïoli)
Roughly cut up 2 garlic cloves. Put them in a mortar and pestle, together with a pinch of coarse sea salt ( this helps the grinding). Now grind the garlic until you have a smooth paste. Add the yoke of 1 egg and mix it with the garlic paste. Now comes the hard part. Slowly add olive oil, and by slowly I mean really slowly, drop by drop. You're making a emulsion and if you add the oil to quickly the emulsion might curdle. While adding the oil you need to whisk continuously. Keep adding oil until you have the consistency of mayo. Add a little lemon juice, remember to keep whisking. Flavour with salt and pepper.
Preparation ( Burger )
Put the lentils, beans, 1 clove of garlic, a heaping teaspoon of dried sage, selery salt, onion powder, marmite, red wine, panko, raw egg and smoked paprika in a food processor and mix until you have a nice paste. If it's too wet add panko, if it's too dry add some wine or water.
When you you have the right consistency, add the piccalilli, the capers and the finely chopped spring onions. Taste and add seasoning if needed.
Now cool the mixture for about 20 minutes. In the meantime, heat up some oil in a frying pan, turn the heat very low and add coarsely chopped onion rings. Let them slowly cook until they're soft and brown. (be carefull not to burn them, if you let them cook long enough on low heat they will caramelize). Set aside.
Now make burgers with the cooled down mixture. Heat a pan, high heat at first to get that crispy outside, lower the heat and let them cook for about a minute. Carefully turn the burger to the other side and repeat.
Assembling the burger
Cut open a bun ( your favourite one, I picked a whole grain bun), put on the burger, add a copious amount of the aïoli, then the caramelized onions. Enjoy!
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| The Hemburger ( For Whom the Bun Tolls ) |
Music
Some more manliness with the music of some old school Metallica. A song with the same name as the novel by Ernest Hemingway published in 1940. It tells the story of Robert Jordan, a young American in the International Brigades attached to a republican guerrilla unit during the Spanish Civil War. As a dynamiter, he is assigned to blow up a bridge during an attack on the city of Segovia. The novel is regarded as one of Hemingway's best works.
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