Makes 6 servings
Macros: 279 Cal, fat 15g, carbs 4g, protein 32g, fibre 0 2 lb lean ground beef
1 tsp cracked pepper
1 tsp course salt
1 Tbs dijon mustard
1 Tbs Worcestershire Sauce
1/4 cup bread crumbs (or sometimes I used quick cooking oats)
(not included in Macros)
Onions - sliced
or any toppings of choice
Combine ground beef, pepper, salt, mustard, Worcestershire sauce, bread crumbs and egg. Gently form mixture into 6 patties. (or 8 depending on size you like)
make a thumb print in the middle of each patty - helps them with cooking process
Place patties in the fridge and let them get cool for 20 mins or until ready to cook
Heat grill or skillet to high.
Cook patties 4 minutes per side (if you make them thicker, you'll need to cook them longer)
Then remove from direct heat on grill for an extra few minutes to ensure centres are cooked.
Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
TIPS & NOTES:
Go easy with the mixing. Just like muffins, you don't want to over mix!
You can use a scale to measure your patties - if you want them all the same size!
Get the best quality ingredients you can find. Bright red tomatoes. Crisp lettuce. Thick cut cheddar. Fresh onions. Fresh hamburger buns.
Keep things really cold. Burgers fall apart if they get too warm before cooking, so keep em in the fridge til you're ready to make dinner.
When you add your patties to a grill or skillet - don't squish them. You want them to keep all that moisture in, not press it out!