The last way to cook your burger is broken
You do not even need a grill, just an iron pan and a spatula, to break me.
The United States rinsing withOriginal regional burgers, Utah burgers at the Summit of Pastrami with Wisconsin Butter Hamburgers. Our favorite is the Midwest Smasted Burger, which consists of using a spatula to blur a field bulletbeef in a small cake while he cooking in acast iron. This style of burger optimizes the development of crust and helps beef preserve a ton of justice. Try it once, and you will never come back to large grilled hamburgers again.
In addition, because you only need an iron stove and a spatula, you can do these hamburgers all year round, without having to pound your grill every time you are in mood to a hamburger.
Nutrition:340 calories, 15 g of grease (5 g saturated), 580 mg of sodium
Serve 4
You will need
1/2 c. Canola oil soup, more for hamburgers
1 medium yellow onion, sliced
2 cups in slices of white or mushrooms
Black salt and pepper
Sirloin on the ground of 1 lb
4 slices of Swiss cheese in bold
4 small breads, split and slightly grilled
4 c. A.1. Steak sauce
How to do it
- Heat the oil in a large skillet or a jumping pan over medium-low heat.
- Add the onion and cook for 3 to 4 minutes until soft and translucent.
- Add mushrooms and cook for 6 to 7 minutes until mushrooms and onions are golden and caramelized.
- Season with salt and pepper and remove heat.
- Heat a light film of oil in a large cast iron pan with medium-high heat. Form the swirloon in four 1 inch balls packaged loosely, be careful not to overload the meat.
- Season everywhere with salt and a little black pepper.
- Add to the pan and cook for a minute or two, then place a spatula on each cake and press the button to flatten the meat in a hamburger of about 1/3 "thick.
- Cook for about 2 minutes until a beautiful crust develops.
- Return, using the spatula to scratch the hamburger for free if necessary.
- At the top with cheese and cook for 2 to 3 minutes more, until the meat is cooked.
- Place hamburgers on grilled little breads, then garnish mushrooms and onions. Finish by braking a tablespoon of A.1. on each.
