5 Ingredients or Fewer

Hamburger, Inspired by Andy Warhol's "Hamburger"

November  9, 2015
Photo by Rebecca Firkser | Spices and Spatulas
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

  • Makes 1 burger
Ingredients
  • 1 handful ground 20-percent-fat beef
  • 1 potato bun with sesame seeds
  • Ketchup, mustard, and/or mayo (to serve)
In This Recipe
Directions
  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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Review
Rebecca Firkser is a New York City-based food writer and cook. Her byline has appeared in number of publications, among them Food52, TASTE, Extra Crispy, Healthyish by Bon Appetit, and Tasting Table.