By no means is this a veggie burger. One day I was eating my favorite veggie sub at work and the thought occured to me that the sandwich filling would make a fantastic burger topping. I was right, this is our new favorite way to have a burger.
Preheat a charcoal grill to 450-500f.
Mix the ground beef and burger seasoning together. Divide into 6 equal portions and form into patties about 1" thick and 4-5" in diameter.
Grill over direct heat until juices begin to pool on top, about 3-4 inutes. Flip the burgers and cook until they reach an internal temp of 165f, about 3-4 minutes. Top with cheese in the last minute.
Top with the fixings.
Note about internal temps: I advise against cooking burgers below 165f UNLESS you sterilize and grind the beef yourself.
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Serving Size: 1 burger (371g) | ||
Recipe Makes: 6 burgers | ||
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Calories: 931 | ||
Calories from Fat: 559 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.1g | 83 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 168.2mg | 52 % | |
Sodium 1104.2mg | 38 % | |
Potassium 678.8mg | 18 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 41.1g | ||
Protein 48.2g | 69 % | |
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: 931
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