Keith's Famous Hamburger Recipe - in celebration and memory of his life
L'arte founder Keith von Barkenhagen was passionate about grilling and loved to experiment with all different kinds of food. His favorite time of year was 4th of July when he and his wife Tania would invite everyone to their home and Keith would make his famous hamburger recipe. It changed slightly from year to year but the base was always this one. It gave him great pleasure to see and hear friends enjoying his cooking.
INGREDIENTS:
PREPARATION:
1. Combine the first 9 ingredients in a bowl.
2. Add the breadcrumbs gradually, you may not have to use all of them if the meat is getting too dry. If too wet, add more until it is tacky to the touch but not too dry or too wet. You want the hamburger to be able to stay together and not crumble apart.
3. Shape your preferred size of burgers and lay them flat on something you can then place in the fridge.
4. Chill the burgers at least an hour before cooking to ensure they don’t fall apart.
5. Cook for about 4-5 minutes on each side (or more if you like it well done) and if adding a slice of cheese do so near the end.
6. We like to toast our buns on the grill and then add all kinds of condiments like pickles, mayo, barbecue sauce, etc.
7. Be sure to invite your friends and raise a glass to grill master Keith and his great legacy.
Enjoy!
INGREDIENTS:
- 1.5 lbs Hamburger meat (we like the Chianina or the best we can find)
- 4 Italian sausages (here in Italy we can get them freshly made from the butcher, they are soft and easily mix in with the hamburger)
- 4 tablespoons of red onion, grated
- 2 large garlic cloves, crushed
- 1 tbsp Worcestershire sauce
- 2 tbsp L'arte Yellow Mustard Seed White Balsamic
- 1 egg
- Salt to taste (use your fav, Keith's secret ingredient was always Jocko's Mix Seasoning
- Pepper to taste
- 1/2 cup of breadcrumbs (you may use more or less depending on how much you need)
- Hamburger buns
- Sliced cheese
- Condiments of your choice
PREPARATION:
1. Combine the first 9 ingredients in a bowl.
2. Add the breadcrumbs gradually, you may not have to use all of them if the meat is getting too dry. If too wet, add more until it is tacky to the touch but not too dry or too wet. You want the hamburger to be able to stay together and not crumble apart.
3. Shape your preferred size of burgers and lay them flat on something you can then place in the fridge.
4. Chill the burgers at least an hour before cooking to ensure they don’t fall apart.
5. Cook for about 4-5 minutes on each side (or more if you like it well done) and if adding a slice of cheese do so near the end.
6. We like to toast our buns on the grill and then add all kinds of condiments like pickles, mayo, barbecue sauce, etc.
7. Be sure to invite your friends and raise a glass to grill master Keith and his great legacy.
Enjoy!