INGREDIENTS

INSTRUCTIONS

CONDIMENTS
In a small saute pan, over high heat, saute the shallots in the butter
until soft, about 5 minutes. Divide the meat into 4 portions. One at a
time, flatten each by chopping and spreading the meat with light strokes of
your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the
shallots. Blend into the meat, chopping and turning it as you shape the
portions into 4 1/2 to 5-inch round patties, 1/4-inch thick.
Toast the hamburger buns and distribute them to your guests. Suggest that
they dress the bottom halves of their rolls as they wish while you cook the
burgers.
Lightly dust the surface of a large, hot saute pan, with salt. When the pan
is very hot, but not smoking, lay a patty in the pan. Rapidly add a second
burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook
until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat
process with 2 remaining burgers. Place finished burgers onto guests buns
as quickly as possible so they can add their finishing touches.
Converted by MC_Buster.
Per serving: 99 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g
Protein; 22g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C63
Converted by MM_Buster v2.0n.

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