Fructose Free Classic Hamburger
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 1 tsp kosher salt
- Ā½ tsp black pepper, freshly ground
- Ā½ tsp garlic powder
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 4 slices american cheese or cheddar cheese
For serving
- 4 hamburger buns
- 1 tbsp unsalted butter, softened
- 4 leaves green leaf or iceberg lettuce
- 1 large tomato, sliced into 4 rounds
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- Ā½ white onion, thinly sliced into rings
- 4 tbsp yellow mustard
- 4 tbsp ketchup
- 4 tbsp mayonnaise (optional)
- 8 dill pickle slices (optional)
Can be omitteddill pickle slices
Instructions
- 1
Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each into a patty roughly 4 inches wide and 3/4 inch thick ā handle the meat as little as possible to keep the texture loose. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides generously with the salt, pepper, and garlic powder.
- 2
Heat a 12-inch cast iron skillet over medium-high heat until a drop of water evaporates on contact, about 2 minutes. Add the oil and swirl to coat.
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