Eosinophilic Esophagitis Friendly Classic Beef Burgers
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Learn more āIngredients
4 servings
- 1 Ā½ lb ground beef (80/20 blend)
- 1 tsp kosher salt
- Ā½ tsp black pepper, freshly ground
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 4 slices american or cheddar cheese (optional)
Can be omittedcheddar cheese
For serving
- 4 hamburger buns
- 1 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 leaves green leaf or iceberg lettuce (optional)
- 1 large tomato, sliced (optional)
- Ā½ small white onion, thinly sliced (optional)
- ketchup, mustard, and mayonnaise, to taste (optional)
Can be omittedmayonnaise
Instructions
- 1
Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each into a patty roughly 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb to prevent doming during cooking. Season both sides generously with the salt, pepper, garlic powder, and onion powder.
- 2
Heat the oil in a 12-inch cast iron skillet or heavy skillet over medium-high heat until the oil shimmers and just begins to smoke.
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