Beer Burgers

In my cooking lifetime, the best burgers have always
been defined as high-grade ground beef patties,
handled as little as possible, packed together
just enough to hold shape on the grill,
and then served with great cheeses
and condiments on a fresh-baked bun.
But from the '40s through the '60s,
burgers baked in sauces, or pan-sauteed with
interesting mix-ins were unflaggingly popular.

Ingredients:
1 lb ground beef
1 egg
3/4 cup beer
1 tsp salt
1 tsp fresh ground pepper
1 tsp minced fresh parsley
2 tsp minced onion
flour
3 Tbsp butter
2 Tbsp prepared mustard


Directions:
Combine beef, egg, 2 Tbsp of the beer,
salt, pepper, parsley and onion.
Form into 4 patties and dip in flour.
Brown patties on both sides in butter.
Mix mustard with remaining beer and
add to drippings in skillet.
Simmer for 10 minutes.