A hearty and indulgent burger made with two well-seared patties, melted cheddar, crispy onions, and smoky barbecue sauce, all balanced by the crunch of iceberg lettuce.
1 Portion · 330 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
1
Divide 180 g of ground beef into two equal balls of about 90 g each.
Flatten each ball with the palm of your hand to form two thin patties slightly wider than the bun.
Season both sides of the patties with 2 pinches of salt and 1 pinch of black pepper.
Roughly shred 25 g of iceberg lettuce.
Cut 1 burger bun horizontally in half.
Melt 10 g of butter in a hot skillet over medium heat.
Place both cut sides of the burger bun in the skillet and toast for 2 minutes until golden brown.
Place the toasted buns on a plate.
Heat a skillet over high heat until very hot.
Place both patties in the hot skillet and sear for 2 minutes without moving them.
Flip the patties using a spatula.
Immediately place 2 slices of cheddar onto the patties, one slice per patty.
Cover the skillet with a lid and continue cooking for 1 minute 30 seconds to melt the cheese.
Place the shredded iceberg lettuce on the bottom half of the burger bun.
Stack both cheesy patties on top of the bed of lettuce.
Drizzle the top of the patties with 2 tablespoons of barbecue sauce.
Sprinkle with 1.5 tablespoons of crispy onions.
Close the burger with the top bun.
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