Ernest Miller Hemingway

Ernest Hemingway was a celebrated American author and Nobel laureate, well-known for his distinctive writing style. While his literary career was exceptionally prominent, he also harbored a deep passion for travel and cooking.

Early Roots of Culinary and Adventurous Spirit

Hemingway's close relationship with food began in his childhood. As his father was a physician and an outdoor enthusiast, he often accompanied him on camping trips into the wilderness. This experience taught him about hiking, camping, fishing, hunting, and even cooking. During each camping trip, he had one signature dish: freshly caught trout fried over a charcoal stove.

In his 20s, he wrote articles for Canada's Toronto Star newspaper. His articles chronicled his camping adventures, but beyond the tales of exploration, he also included his fried trout recipe. This recipe instructed to place the trout in a pan, and after 5 minutes, flip the fish and lay two strips of bacon on top, then continue cooking for about 10-15 minutes, depending on the size of the fish.

Food in Hemingway's Writings and Daily Life

Several of his books frequently feature stories about food and adventure, encompassing both his own experiences and anecdotes he heard from others. For instance, his masterpiece A Moveable Feast recounts his fondness for oysters paired with wine. His Nobel Prize-winning work, The Old Man and the Sea, tells the story of an impoverished old fisherman who journeys to the Gulfstream in search of food he can sell for survival.

Hemingway loved to cook. Often, when he had time, he would prepare meals at home. Not only did he cook for himself, but he also enjoyed cooking for others. He once invited journalist friends to breakfast in his hotel room, where he fried a special pancake recipe for them. Everyone who tasted it remarked on his excellent cooking skills.

The Hemingway Burger: A Favorite Discovered in Private Papers

Recently, 2,000 personal documents belonging to Hemingway were donated to the John F. Kennedy Presidential Library and Museum in Boston. This was the second collection of Hemingway's papers sent from his home in Cuba. These documents cover the period between 1939 and 1960 and contain numerous narratives, including his famous novels For Whom the Bell Tolls and The Old Man and the Sea, now digitized.

While most details in these documents are extensive, one particular document garnered significant attention: Hemingway's favorite hamburger recipe, known as the Hemingway Burger or Papas favorite hamburger.

The story of Hemingway's hamburger originates from his time living in Havana, Cuba. During this period, he was said to frequently visit a popular Havana restaurant called El Floridita for meals. While this restaurant typically specialized in seafood and cocktails, Hemingway requested the chef to prepare his favorite hamburger recipe. Upon hearing this, the chef eagerly set about making the famous author his desired hamburger.

According to Hemingway's burger recipe, the patty should be seasoned with onions, garlic, Indian sauce, and capers. It is then pan-fried until the exterior is crispy but the center remains rare and juicy. This patty is then layered with cheese, bacon, large onions, tomatoes, and pickles, and encased in a hamburger bun. Due to this unique, personalized creation, the restaurant owner named the dish Hemingway Burger.

Although there has been some debate regarding the exact authenticity of this story, it has nonetheless become part of Hemingway's culinary legacy. It is well-known that he enjoyed fine food and drinks, and he often mentioned food in his writings, emphasizing the importance of life's pleasures.

After the recipe was publicized, the Hemingway Burger gained immense popularity and became known in many countries. Today, numerous modified recipes have emerged, primarily adapting the flavor to suit local tastes, but the core components remain the same.

Despite his passing, Hemingway has left an indelible mark on the world, not only through his endlessly recounted famous literary works but also through the stories of his travels and beloved food.