I like the number two, sometimes three. Grilled onions. No sauce. I don't like the burgers that end up all over the place. So I made up this recipe that includes all of the amazing ingredients inside the meat. That way, you don't end up with stuff all over the place.
This burger definitely satisfied the burger craving.
You can substitute the ingredients for anything you choose. I really like adding bacon. You can also use lettuce if you aren't much of a spinach person.
1 lb organic hamburger meat
1/4 cup shredded cheddar cheese (try it with pepper jack, soooo good!)
1 Tbsp diced onion
1 garlic clove, diced
1/2 tsp Worcestershire sauce
1 egg white
1 Tbsp seasoned bread crumbs
4 Orowheat sandwich thins
Spicy Brown or Yellow Mustard (I prefer the Jack Daniel's Horseradish Mustard)
Fresh Baby Spinach
1) place shredded cheese, garlic, onion, Worcestershire sauce, egg white and bread crumbs in a bowl. Add meat, and mix thoroughly. 2) heat a non-stick skillet over medium heat. While the skillet is heating, separate and roll the meat mixture into four equally sized balls. 3) when skillet is heated, flatten meat balls into thin patties and place on skillet. The meat will shrink as it cooks, so you want to make the patties as thin as possible. Sprinkle the top of the burgers with salt and pepper to taste as they cook. When the meat has browned halfway up the patty, flip the patty to cook on the other side. Drain grease as needed. 4) when burgers are cooked throughly, remove from heat. Put the sandwich thins on the skillet briefly to toast slightly, you can add butter if you wish. Spread desired condiment on bread, then add burger patty, top with spinach. Serve warm, and with sweet potato fries for an added treat. (see Day 2 for recipe)
The family reviews:
Dad: "Best burger I've had all year"
Baby: wore more than he ate, but he kept asking for more!