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
Delicious Food Recipes
Post a Comment