| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Emlive10 | 1 | servings |
INGREDIENTS
| 1 | tb | Minced shallots |
| 1 | ts | Butter or mild olive oil |
| 1 1/4 | lb | Fresh ground beef |
| (preferably 15 to 20 percent | ||
| Fat), up to 1 | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | Red onion; sliced very thin | |
| 1 | Tomato; sliced thin | |
| Iceberg lettuce leaves | ||
| 1 | sm | Whole pickles |
| 1 | Thin cheddar or Swiss cheese slices | |
| Bacon strips; cooked crisp | ||
| Butter; at room temperature | ||
| Ketchup | ||
| Mayonnaise | ||
| Dijon mustard | ||
| Salsa | ||
| Potato chips |
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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