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Ingredient of the Month: Ground Beef and a Hamburger Recipe

cheeseburger

There’s nothing quite as satisfying as a good hamburger or cheeseburger. This recipe is written for one. Multiply for as many as needed.

Scale

Ingredients

Instructions

  1. Start with a good bun, cut it in half and lightly toast.
  2. Cover the bottom of the bun with a sauce of your choice.
  3. Add a generous helping of chopped onion (red or white), caramelized onion, or sautéed onions and peppers.
  4. Top that with something crisp and leafy, such lettuce leaves, kale or cabbage.
  5. Adorn that with plump, juicy tomato slices seasoned with salt and pepper.
  6. Set a perfectly cooked burger, which has crispy outer edges and a juicy center, on the dressed bun.
  7. Top it off with pickle chips or pickled jalapeños.
  8. Start with a good bun, cut in half and lightly toasted.
  9. Cover the bottom of the bun with a condiment of your choice.
  10. Add a generous helping of chopped onion (red or white), or caramelized onions or sautéed onions and peppers.
  11. Add some crispy and crunchy leafy greens.
  12. Top with tomato slices seasoned with salt and pepper.
  13. Place a pan over very high heat. Pour a dollop of peanut oil and spread it around the bottom.
  14. Season both sides of the burger with Kosher salt and freshly ground pepper and place the it in the pan. Listen for that sizzle! Cook for three minutes.
  15. Flip and press down to flatten a little. The juices contain fat, which crisp the outer edges. Cook for two minutes.
  16. Flip again for one minute and again for one minute more – now is the time to add cheese if you’re making a cheeseburger.
  17. A perfectly cooked burger is juicy with a beautifully seared exterior with slightly crisped edges. Cook for a minute or two less for rare or a minute or two more for well done. Place on top of the tomatoes.
  18. Add a few pickled chips or pickled jalapeños.
  19. Close it up with the top bun and consume!