Hamburger, Inspired by Andy Warhol's "Hamburger"

By • November 9, 2015 2 Comments

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Author Notes: For a classic hamburger like this, I like to use 20-percent-fat beef. Grass-fed is great, but it just doesn’t yield that retro burger taste. Also, you must use one of those super thin, sesame seed-studded potato buns to get the proper experience. Don’t ask what’s in them, just bite and rejoice.Rebecca Firkser

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Makes 1 burger

  • 1 handful ground 20-percent-fat beef
  • 1 potato bun with sesame seeds
  • Ketchup, mustard, and/or mayo (to serve)
  1. Place a cast iron skillet over high heat, letting it get incredibly hot. Grab a big handful of beef and gingerly shape into a patty by transferring it from one hand to another, slapping it ever so slightly.
  2. Drop the burger onto the skillet and sear for 2 to 3 minutes. Flip and cook for another 1 to 3 minutes, depending on how done you like your burgers to be. Dump onto the bun (toasted if you must, but I like that weird, pillowy bun texture) with desired condiments.

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Topics: Meat, Burgers