Eosinophilic Esophagitis Friendly Beef Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tbsp garlic-infused oil
- 3 tbsp scallion greens, thinly sliced
- 1 tsp worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp neutral oil (such as canola or rice bran oil)
For serving
- 4 gluten free burger buns
- 4 slices cheddar cheese (optional)
Can be omittedcheddar cheese
- 4 leaves butter lettuce (optional)
- 1 medium tomato, sliced into rounds
- 2 tbsp yellow mustard (optional)
- 2 tbsp mayonnaise (optional)
Can be omittedmayonnaise
Instructions
- 1
Combine the ground beef, garlic-infused oil, scallion greens, Worcestershire sauce, salt, and pepper in a large bowl. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions (about 6 oz each) and shape each into a patty roughly 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.
- 2
Heat the neutral oil in a large (12-inch) skillet or grill pan over medium-high heat until shimmering. Add the patties and cook undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan.
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