Craig Claiborne's Preferred Hamburgers

1. 1

   Divide the meat into four equal portions and shape each portion.

2. 2

   Press each portion as gently as possible, just enough so that it holds together.

3. 3

   Sprinkle the bottom of a heavy skillet, preferably a black-iron skillet, lightly with salt, if used.

4. 4

   Heat the skillet until it is hot and almost smoking.

5. 5

   Add the patties and sear well on one side, about two minutes.

6. 6

   Using a pancake turner, turn the patties and reduce the heat to moderate.

7. 7

   Cook on the second side about two or three minutes or to the desired degree of doneness.

8. 8

   If desired, sprinkle each hamburger with salt and pepper and top each with one tablespoon of butter.

9. 9

   Meanwhile, toast the cut sides of each bun until they are lightly browned.

10. 10

    Arrange the bun halves, cut side up, on four dinner plates.

11. 11

    Sprinkle each patty with one-quarter teaspoon Worcestershire sauce, one tablespoon parsley and one-half tablespoon lemon juice.

12. 12

    Add one onion slice atop each hamburger.

13. 13

    Top each serving with the remaining toasted bun halves, cut side down.

14. 14

    Serve with tomato ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.