Michael David, the executive chef at Comme Ça brasserie in Los Angeles, gave this recipe to The Times in 2009 — a consummate burger that took him, he said, 11 tries to develop. The patties are seared on a plancha, stove-top cast-iron skillet, or grill, then finished either in the oven or the cooler side of a grill, with melted Cheddar and, at last, an iceberg lettuce salad dressed with spicy mayonnaise on top. With a toasted bun, it’s a ridiculously fine thing to eat.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 to 8 serving (265g | ||
Recipe Makes: 4 to 8 servi | ||
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Calories: 515 | ||
Calories from Fat: 328 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 156.8mg | 48 % | |
Sodium 268.2mg | 9 % | |
Potassium 680.9mg | 18 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 42.2g | 60 % | |
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: 515
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