The historical recipe calls for capers and wine.
Credit: Ernest Hemingway Papers Collection, Museum Ernest

This recipe resurfaced at the JFK Library and Museum in 2014, and was presumably written by one of his kids, or his fourth wife Mary.

“From experimenting: There is no reason why a fried hamburger has to turn out gray, greasy, paper-thin and tasteless,” the recipe reads. “You can add all sorts of goodies and flavors to the ground beef—minced mushrooms, cocktail sauce, minced garlic and onion, ground almonds, a big dollop of Piccalilli, or whatever your eye lights on. Papa prefers this combination.”

Some handwritten notes also include: “put in standard ham, soy sauce, onion, garlic and tomato,” and “grated cheddar cheese, apple, mixed in carrots.”

Ernest Hemingway’s Favorite Wild West Hamburger

1 lb. ground lean beef2 cloves minced garlic2 little green onions, finely chopped1 heaping tsp. India relish2 tbsp. capersparsley1 heaping tsp. Spice Islands Sage½ tsp. Spice Islands Beau Monde seasoning½ tsp. Spice Island’s Mei Yen PowderSalt & Pepper1 egg beaten with a forkAbout ⅓ cup dry red or white wine1 tbsp. cooking oil1. Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. 2. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. 3. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.4. Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. 5. Have the oil in your frying pan hot but not smoking when you drop the patties and then turn the heat down and fry the burgers about four minutes. 6. Take the pan off the burner and turn the heat high again.7. Flip the burgers over , put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. 8. Both sides of the burgers should be crispy brown and the middle pink and juicy.

**This recipe was provided to PEOPLE by a chef, restaurant or culinary professional. It has not been tested for home use.**Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.