Cast-Iron Burgers
By Snoo
It's important to season the ground beef and then let the mixture rest so the salt penetrates the meat. Next, very gingerly pat portions of ground beef into patties so the burgers seem to barely hold together; the cooked burgers will be tender and less dense than if you pack the meat too tightly.
Serving Size: 1 Burger
Cal 351
Fat 12g
Protein 29g
Carb 33g
Fiber 3g
Sodium 788mg
- 4
Ingredients
- Patties:
- 1 pound ground sirloin
- 1/2 teaspoon kosher salt
- Horseradish spread:
- 1 tablespoon canola mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 2 teaspoons ketchup
- Relish:
- 2 applewood-smoked bacon slices, chopped
- 3 cups vertically sliced yellow onion
- 1 tablespoon finely chopped chives
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Remaining ingredients:
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns or Kaiser rolls
- 4 (1/4-inch-thick) tomato slices
- 1 cup shredded lettuce
Preparation
Step 1
1. To prepare the patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch-thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.
2. To prepare horseradish spread, combine mayonnaise and next 3 ingredients (through ketchup) in a small bowl. Set aside.
3. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp. Remove bacon from pan with a slotted spoon. Add onion to drippings in pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.
4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cup relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.