Dive into a tasty café style, The Classic Burger or cheeseburger recipe produced using lean meat. Avoid the prepackaged patties and set aside some margin to create up your own, and that little additional work will be worth the effort. To make cheeseburgers, around 1 moment before burgers are done, top with cut cheddar; keep cooking until cheddar starts to soften, for more recipes.
Ingredients to make the classic burger
1 pound ground lean (7% fat) meat
1 huge egg
½ cup minced onion
¼ cup fine dried bread pieces
1 tablespoon Worcestershire
1 or 2 cloves garlic, stripped and minced
Around 1/2 teaspoon salt
Around 1/4 teaspoon pepper
4 burger buns (4 in. wide), split
Around 1/4 cup mayonnaise
Around 1/4 cup ketchup
4 chunk of ice lettuce leaves, flushed and crisped
1 firm-ready tomato, cored and daintily cut
4 dainty cuts red onion
In a bowl, blend ground meat, egg, onion, bread scraps, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until very much mixed. Partition blend into four equivalent divides and shape each into a patty around 4 inches wide.
Lay burgers on an oiled grill barbecue over a strong bed of hot coals or high intensity on a gas barbecue (you can hold your hand at barbecue level simply 2 to 3 seconds); close cover on gas barbecue. Cook burgers, turning once, until seared on the two sides and presently not pink inside (slice to test), 7 to 8 minutes all out. Eliminate from barbecue.
Lay buns, cut side down, on barbecue and cook until softly toasted, 30 seconds to 1 moment.
Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops set up.
Culinary specialist’s Notes
Assuming you need outright microbes security, you really want to cook your burgers to 160°. This recipe will keep them sodden.
Per Serving: 480 calories; calories from fat 43%; protein 31g; fat 23g; immersed fat 5.6g; carbs 37g; fiber 2.4g; sodium 978mg; cholesterol 127mg.