Fingers deep, I kneaded. Fighting the urge to be careless and quick, I kept the pace rhythmic, slow. Each squeeze, I hoped, would gently ease the flavors—knobby bits of garlic, finely chopped capers, smatterings of dry spices—into the marbled mound before me.
I had made burgers before, countless times on countless evenings. This one was different; I wasn’t making just any burger—I was attempting to recreate Hemingway’s hamburger. And it had to be just right.
My quest had begun in May when I read a newspaper story about two thousand newly digitized documents of Ernest Hemingway’s personal papers in Cuba finally wending their way to the John F. Kennedy Presidential Library and Museum in Boston. This was the second batch of Hemingway papers to arrive from his home in Cuba, where he lived from 1939 to 1960, and wrote numerous stories and the celebrated novels For Whom the Bell Tolls and The Old Man and the Sea.
In his Havana home—Finca Vigía, or “Lookout Farm,” a large house and sprawling tropical gardens filled with mango and almond trees—between tapping out books like A Moveable Feast (while standing up at his typewriter), he also enjoyed dining well and entertaining. The ubiquitous Hemingway Daiquiri, after all, comes from his time in Havana, when he wandered into the El Floridita bar, had his first taste of a daiquiri, then ordered another with no sugar—and double the rum. (So the story goes, anyway.)