Hamburgers
Preheat broiler or BBQ. Lightly oil and position the rack as close to the heat
source as possible.
Beat eggs. In a mixing bowl, combine sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly, but don't compact meat (use fingers to mix and fluff). Divide meat into six equal portions and gently form into patties. Transfer to broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8-inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
Brush the inside of each bun with butter. Toast buns in broiler 30 seconds on each side, or until lightly browned; be careful that the buns don't get too browned. Remove buns and cover to keep warm.
Reposition broiler tray so that it is about 6 inches from the heat.
Broil burgers 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare, and 4 1/2 to 5 minutes on each side for medium.
TO SERVE: Put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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