Grilled Cheeseburger
Prepare the grill for direct cooking over medium-high heat (400° to 500°F) and preheat a perforated grill pan over direct heat for about 10 minutes.
Mix the ground chuck, 1 tablespoon of the oregano, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Combine the onion, bell peppers, 2 tablespoons oil, the remaining ¾ teaspoon salt, the remaining ½ teaspoon pepper, and the crushed red pepper flakes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over direct medium-high heat, with the lid closed, until tender, about 10 minutes, stirring occasionally. Remove the grill pan and vegetables from the grill and transfer the vegetables to a bowl.
Brush the cut side of the buns with oil. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over direct heat.
Build each cheeseburger on a bun with a patty and onions and peppers. Serve warm.
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Serving Size: 1 Recipe (973g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 528 | ||
Calories from Fat: 312 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 77.3mg | 24 % | |
Sodium 3107.8mg | 107 % | |
Potassium 485.9mg | 13 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 20.6g | ||
Protein 31.8g | 45 % | |
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. |
Calories per serving: 528
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