Red Meat Allergy Friendly Classic Hamburger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 4 slices american cheese or cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- 4 hamburger buns
- 1 tbsp unsalted butter, softened
- 4 leaves green leaf or iceberg lettuce
- 1 large tomato, sliced into 4 rounds
- ½ white onion, thinly sliced into rings
- 4 tbsp yellow mustard
- 4 tbsp ketchup
- 4 tbsp mayonnaise (optional)
- 8 dill pickle slices (optional)
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 — 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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