Sink your teeth into a tasty restaurant-style, hamburger recipe manufactured from lean beef. Skip the prepackaged patties and get the additional time to craft up your own, and that minor additional work will be really worth it. To make cheeseburgers, about one minute before burgers are done, top with sliced cheese proceed cooking till cheese starts to melt.
- 1 pound ground lean (seven% body fat) beef
- one massive egg
- one/2 cup minced onion
- one/four cup fine dried bread crumbs
- one tablespoon Worcestershire
- 1 or two cloves garlic, peeled and minced
- About 1/two teaspoon salt
- About 1/4 teaspoon pepper
- 4 hamburger buns (four in. broad), split
- About one/4 cup mayonnaise
- About 1/4 cup ketchup
- four iceberg lettuce leaves, rinsed and crisped
- one firm-ripe tomato, cored and thinly sliced
- 4 thin slices red onion
- Calories 480
- Caloriesfromfat 43%
- Protein 31g
- Excess fat 23g
- Satfat 5.6g
- Carbohydrate 37g
- Fiber 2.4g
- Sodium 978mg
- Cholesterol 127mg
How to Make It
In a bowl, combine ground beef, egg, onion, bread crumbs, Worcestershire, garlic, one/2 teaspoon salt, and one/four teaspoon pepper until properly blended. Divide mixture into 4 equal portions and form every into a patty about four inches wide.
Lay burgers on an oiled barbecue grill more than a reliable bed of scorching coals or large heat on a gasoline grill (you can hold your hand at grill level only two to 3 seconds) shut lid on fuel grill. Cook burgers, turning once, right up until browned on the two sides and no longer pink within (reduce to check), seven to eight minutes complete. Eliminate from grill.
Lay buns, minimize side down, on grill and cook until finally lightly toasted, thirty seconds to one minute.
Spread mayonnaise and ketchup on bun bottoms. Include lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
If you want absolute bacteria security, you want to cook your burgers to 160°. This recipe will keep them moist.