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.
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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.
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