Mix ground chuck, seasonings and egg very carefully with fork or fingertips. The key is to NOT pack your meat, rather keep it loose. Form mixture onto 3 patties, lightly, and make an indentation in the middle with your thumb. Cook patties to medium rare (grill, broil, pan fry, etc. M, whichever method you prefer, as long as you remove from heat at 5 degrees below your desired cooking temp) and remove to cutting board to rest, immediately placing a pat of butter and slice of cheese on top. Loosely tent with foil. The residual heat will melt the butter and cheese. Let rest for half the amount of your total cooking time for best results. Assemble burgers with condiments and accoutrements of your liking (ive listed the ones I love and, NO, this is not a low fat, low cholesterol recipe) and chow down!!!
The key to a perfect burger is to not overwork the meat and let the burger rest before serving.
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 407 (67%)|
|Amt Per Serving||% DV|
|Total Fat 45.2g||60 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 217.4mg||67 %|
|Sodium 1265.6mg||44 %|
|Potassium 783.2mg||21 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11g|
|Protein 36.7g||52 %|
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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.
Calories per serving: 608
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