Hamburger 101 Recipe

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Servings: 4

Ingredients

Cost per serving $1.50 view details
  • 1 1/2 lb grnd sirloin Crumbled blue cheese optional Light extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste Thinly-sliced cheddar (optional)
  • 4 x buns unsalted butter for buns, at room temperature Onion slices optional
  • 4 slc cooked bacon - (to 8) (optional) Sliced tomatoes (optional) Lettuce (optional) Ketchup (optional) Mustard (optional) Mayonnaise (optional) Relish (optional)

Directions

  1. Divide sirloin into four equal portions, and form patties, each about 1 inch thick and 4 inches in diameter. Be careful not to overhandle the meat, that compresses and toughens it. Place a small amount of blue cheese in the center of each patty, if you like. Rub patties lightly with a very small amount of extra virgin olive oil.
  2. Heat a cast-iron skillet over high heat till very warm. Place patties in skillet, and cook for 4 min. Turn, and season with salt and pepper. Top with cheese, if you like, cover, and cook 3 min more for medium-rare.
  3. Note: The leaner the meat, the more important it is to serve the burger rare; the fat is what makes it juicy, so when a lean burger is cooked too long, it dries out.
  4. Meanwhile, slice open buns, and toast them; spread with butter, if you like. When burgers are done, serve on toasted buns with any combination of the following: onions, bacon, tomatoes, lettuce, ketchup, mustard, mayonnaise, and relish.
  5. This recipe yields 4 servings.
  6. Comments: The word "hamburger" comes from the seaport town of Hamburg, Germany, where nineteenth-century sailors returned from their travels telling of the shredded meat they ate in Russia; soon after, a German chef mastered the technique, and the dish became a staple there. The popularity of hamburgers as we know them in the United States is said to have started at the St. Louis Louisiana Purchase Exposition in 1904, when a young grill chef sold them at a small concession stand.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 4 servings
Calories 517  
Calories from Fat 284 55%
Total Fat 31.52g 39%
Saturated Fat 11.48g 46%
Trans Fat 1.09g  
Cholesterol 130mg 43%
Sodium 435mg 18%
Potassium 638mg 18%
Total Carbs 17.62g 5%
Dietary Fiber 0.7g 2%
Sugars 2.31g 2%
Protein 38.58g 62%
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