THIN BURGER RECIPE

Delicious thin burgers recipe. A savory, slender patty on a deliciously squishy bun. Perfect!

Prep/Tot Time        : 20 mins

Servings                : 4

INGREDIENTS

·         1 1/4 pounds coarsely ground beef chuck (70 percent lean)

·         Coarse salt and freshly ground pepper

·         4 slices American cheese

·         4 teaspoons unsalted butter, softened

·         4 potato sandwich rolls

·         1/4 cup diced white onion

·         1 dill pickle, thinly sliced

·         1 cup shredded iceberg lettuce

·         4 teaspoons yellow mustard

INSTRUCTIONS

1.   Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.

2.   Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.

3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.

4.   Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

COOK'S NOTES

·        Toppings

Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

·        Make Ahead

Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.

·        Patty

A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.

·        Cheese

This guilty-pleasure burger begs for gooey, melty American cheese.

·         Bun

Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.

Recipe from marthastewart.com

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