Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 small | Onion; finely minced |
| 1 tablespoon | Finely minced garlic |
| 1 teaspoon | Ground black pepper |
| ½ teaspoon | Ground nutmeg |
| 1 teaspoon | Ground coriander |
| 2 pounds | Ground beef |
| 4 \N | Toasted hamburger buns |
| 4 slices | Red onion (thin slices) |
| 4 slices | Tomato |
| \N \N | Ketchup |
| \N \N | Mustard |
| \N \N | Mayonnaise |
COMBINE OIL AND ONION in a small skillet over medium heat and cook, stirring, about 4 minutes, or until onions soften. Add garlic, pepper, nutmeg and coriander and continue to cook another minute. Scrape the onion mixture into a mixing bowl, add the beef and mix well. Form 4 patties, place on a plate, cover and refrigerate for 20 minutes.
Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. Arrange burgers on hamburger buns and garnish each with a slice of onion and tomato.
Offer ketchup, mustard and mayonnaise.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK