This has immediately taken #1 spot in the Silver Screen Suppers burger recipe leader board, knocking Ernest Hemingway and William Holden down to 2nd and 3rd. This burger was UTTERLY DELICIOUS. Highly recommended and so easy.
Mr R was in charge of this one, and he bought lovely freshly ground beef from his local butcher. All the spices were what posh food writers call “pantry staples”, and for my money, the flavour was SPOT ON.
and here it is in all its splendour!
Thanks, Cybill.
Here’s the recipe transcribed if it’s too difficult to read in the image above.
Hamburgers Cybill Style
Mix 1 lb. extra lean ground beef, 2 Tbs. minced onion, 1 Tbs. coarse-grain mustard, 1/2 tsp. each dried basil, oregano, thyme, ground cumin, cracked black pepper and salt.
Divide into 4 equal portions, form into patties. Broil 7 minutes, turning once.
Split 4 egg twist buns, place a lettuce leaf, burger, tomato and onion slice on each bun.
We have 2 of these in the freezer, and I, for one, can’t wait for the opportunity to defrost them! Another winner for the Cooking the Detectives book, as lots of people I know are excited about MOONLIGHTING being included. Currently, there’s no Bruce Willis favourite recipe in my collection, but I’m keeping my eyes peeled…
LINKS TO MY STAR-SPANGLED COOKBOOKS
Switch to your own country for the correct postal costs.
Cooking With Columbo Murder, She Cooked Supper with the StarsNEW! Cooking With Joan Crawford
I made these, and they were delicious! I subbed in garlic (and doubled the amount) for basil, as I didn’t have any on hand and I love garlic. Will definitely make these again!
Yay! So pleased you liked these, agree that garlic would be a super-dooper addition and I am going to try that next time xx
So I made these too and yes, no surprise they were great . I had no oregano so added parsley and marjoram and a smidge of garlic puree. Cybil could easily give Wendys a run for their money with this one and the cumin gives it a little kick . So easy to do, nice quick supper, ate them with garlic bread.
Oh YUM YUM YUM Mark! As always I am reading your comment before breakfast and now I am starving. I wanna burger! Glad you enjoyed them and like the addition of a bit of garlic puree. It has put me in mind of those brilliant garlicky potatoes you made when we did the Chasen’s Chili vs Rock Hudson Chili extravaganza. I wrote your recipe down somewhere, hopefully here on the blog so I can find it again!
Defiinitely James Garners chili that day, but I think Rock’s is ok too ! The spuds are simplicity itself . Just half and or quarter spuds depending on size or leave whole if tiny baby ones and parboil, then drain and put into roasting dish and rub in garlic puree, black pepper and salt and then roast with no extra oil at all at gas mark 6 for about 45 mins . Done ! Sometimes I put grated cheddar on half of them 15 mins before end of cooking time to have some as cheesy garlic spuds as well . I once did them with cheese and marmite only ! Not bad for a change once in a while but with my chili now I’d want the garlic ones and VPs corn dish . The best !
COR! I am adding garlic puree to my Ocado order. You did some cheesy ones for us and they were DIVINE. It’s a hard no on the marmite from me though. ALTHOUGH… I used to be one of the haters but maybe I will try some now I am fully a grown up…