Putting The Ham In Hamburger
My Beloved adores hamburgers. Freshly ground, he will happily eat the beef raw. He also loves it cooked, but just barely - the top and bottom should be seared but the middle can still be chilly, as far as he's concerned.
He likes cheeseburgers, mushroom burgers, burgers with a slice of raw onion on top - you name it, he loves it. Just last week, I found a new way to tickle his taste buds - adding the ham to hamburger.
I had purchased some uncured, shaved Fra' Mani ham for sandwiches and, while I was forming our hamburger patties, that ham came to mind. I minced a couple of the thin slices with a sharp knife and worked it into the ground beef before pan searing the patties in the usual way. The smoky, salty essence of the ham really enhanced the beef - they tasted like they came off the barbecue that I reluctantly covered up when the rain began.
Nestled into Semifreddi sandwich rolls with the bready middle hollowed out and replaced with sautéed mushrooms, topped with a frill of lettuce and anchored with fresh tomato slices and dabs of June Taylor's ambrosial catsup, this was finger food for the gods.