Good Lifestyle

It is almost impossible to find a hamburger at asitting with less than 1,000 calories. Blame high meat and heavy condiments. Here we start with the chest on the ground, which is relatively lean but packed with a perfect burger flavor. (The butcher in your local market should be happy to grind a piece for you.) We solve the crisis of the condiments by slowly caramelizing a red onion until it is soft and wet. Combine that with the bigbeef and a little pepperyRocket For a first class burger experience. If you need to add cheese, a little bruised blue goes well here on this ultimate burger.

Nutrition:320 calories, 12 g of grease (6 g saturated), 710 mg of sodium

Serve 4

You will need

Sirloin on the ground of 10 oz
Brisket on the ground of 10 oz
1 C. TSP salt
1 teaspoon of freshly cracked pepper
4 hamburger breads, preferablyMartin's potato rolls, grilled (martin potato rolls are not just size - not too big or Beyey - for hamburger, but they also pack 3 grams of make-up fibers.)
2 cups rocket
1/2 cup of caramelized onions

How to do it

1. Heat a grill or cooktop tank until hot.
2. Combine the flood, chest, salt and pepper in a bowl and mix softly.
3. Train in 4 cakes. CAUTION: Over the meat or packaging of your cakes can close too much.
4. Cook hamburgers for 2 to 3 minutes and return.
5. Cook on the other side for 2 to 3 minutes up to 2 to 3 minutes, until it is carbonized outside but still rare medium to medium. (The center of the galette should be firm but easily give a nerve football.)
6. After removing hamburgers, briefly grill the rolls.
7. Divide the rocket among small breads and up with burgers and onions.

Eat

Fresh terrestrial beef

Pre-packed ground hamburger meat trays in supermarkets can be practical, but it is a real mysterious meat, usually made from a mixture of quality beef remnants and dubious age. Instead, choose a big piece of beef and ask the butcher to grind it for you on the spot; This is the best way to instantly improve the quality of your hamburgers. With regard to the balancing of the flavor with an appropriate amount of fat, the flooding and the chest are the best choices in the meat case.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!