Serving Size 1 burger (2-2oz patties)
If grinding your own beef, use: 5oz Chuck Steak (60%) - 2oz Short Rib (25%) - 1oz Beef Fat (15%)
Burger Spread:
1) Stir to combine mayo, ketchup, relish, garlic powder, onion powder, paprika, and cayenne pepper in a small dish and set aside.
Buns
1) Lightly brush soft unsalted butter on each bun and light toast the buns over medium heat to desired doneness.
Burger
1) Heat cast iron to high heat. While we wait, roll ground beef into 4-2oz meatballs. Lightly season the top of the meatballs with salt and pepper.
2) Place meatballs on heated cast iron, seasoned side down, and smash flat with a spatula. Lightly season again with salt, pepper, and crushed red pepper. Cook for about 1 minute 30 seconds.
3) Carefully flip the patty. Add your cheese of choice and cook the burgers 1 minute longer.
2) Assemble the burger as follows (from bottom to top):
Toasted Bun Bottom
Dollop of Burger Spread on Bun
4-8 Pickles/Jalapenos
1st Burger Patty with Cheese
2nd Burger Patty with Cheese
Sliced Roma Tomatoes
Layer of Iceberg Lettuce
Dollop of Burger Spread on Bun
Toasted Bun Top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.4mg | 2 % | |
Potassium 255mg | 7 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.1g | ||
Protein 1.1g | 2 % | |
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: 22
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