My own favorite way to serve hamburgers is to cook the meat, lightly seasoned with onion, salt and mixed with an egg, in a hot pan, browning the patties quickly on both sides. During the last minute or two, add a good-sized piece of butter, some sliced mushrooms, Worcestershire sauce, and white wine. Remove the hamburgers to hot plates, pour the sauce over them, and serve with grilled tomatoes.
In this issue: Thoreau's Maine
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