I’m always on the lookout for a good hamburger recipe and, luckily, I came across a burger preparation I had from years ago. For the record, it was a burger recipe from the old 60-Minute Gourmet column in the New York Times by renown chef Pierre Franay. He called it “A German Touch for Ground Beef.” The recipe is essentially, Hamburger with Pickles. Obviously, this is not a Nuyorican dish. Yet the ingredients and preparation mirror how we make Hamburgesa Criollo, or Creole Burgers. You can find a recipe for Creole Burgers in my first cookbook, Puerto Ruican Cuisine in America (Running Press). So, go at it with this recipe. No fuss, no mess, just add finely chopped dill pickles to the ground beef, and there you have it.

Unique about this dish is that it can served as dinner with a side like say, rice, couscous. potatoes or a favorite vegetable. In this case we used sliced tomatoes as a garnish. Also note that, in the original recipe, it called for corn, peanut or vegetable oil for frying. I used olive oil and the tase was great. Again, you’re choice.

This time around, elevate the humble hamburger to the center a fine meal. It won’t disappoint.

HAMBURGERS WITH PICKLES

1½ pound ground beef
2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil (I used olive oil, see above)
½ finely chopped onions
4 tablespoons breadcrumbs
½ cup finely chopped dill pickles
½ teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon red wine vinegar
1/3 cup sour cream
2 tablespoons finely chopped parley

Instructions:

  1. Put the meat in a mixing bowl.
  2. Heat 2 teaspoons of the oil in a small saucepan of skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
  3. Add the cooked onions to the meat, Add the breadcrumbs, pickles, garlic, salt and pepper, and blend thoroughly with the hands.
  4. Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
  5. Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter. Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with the parsley and serve.
    Yield: 4 servings.