How to make hamburgers
Sink your teeth into a tasty restaurant-fashion, hamburger recipe created from lean beef. Skip the prepackaged patties and take the further time to craft up your very own, and that minor extra hard work will be well worth it. To make cheeseburgers, about 1 minute prior to burgers are completed, prime with sliced cheese continue cooking right up until cheese begins to melt.
- 1 pound ground lean (seven% unwanted fat) beef
- 1 big egg
- 1/two cup minced onion
- one/four cup fine dried bread crumbs
- one tablespoon Worcestershire
- one or two cloves garlic, peeled and minced
- About one/2 teaspoon salt
- About one/4 teaspoon pepper
- 4 hamburger buns (four in. broad), split
- About 1/4 cup mayonnaise
- About one/4 cup ketchup
- four iceberg lettuce leaves, rinsed and crisped
- 1 company-ripe tomato, cored and thinly sliced
- four thin slices red onion
- Calories 480
- Caloriesfromfat 43%
- Protein 31g
- Body fat 23g
- Satfat 5.6g
- Carbohydrate 37g
- Fiber two.4g
- Sodium 978mg
- Cholesterol 127mg
How to Make It
In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, one/2 teaspoon salt, and 1/four teaspoon pepper until finally effectively blended. Divide mixture into 4 equal portions and form each and every into a patty about four inches wide.
Lay burgers on an oiled barbecue grill more than a reliable bed of scorching coals or high heat on a gas grill (you can hold your hand at grill degree only two to three seconds) close lid on fuel grill. Cook burgers, turning once, till browned on the two sides and no longer pink within (reduce to test), 7 to eight minutes total. Take away from grill.
Lay buns, reduce 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 location.
If you want absolute bacteria security, you need to cook your burgers to 160°. This recipe will hold them moist.