Saturday, March 23, 2013

Lean and Juicy Burgers

We love a good hamburger. When we really want to go all out, we go for the bacon, cheddar, and, if feeling really indulgent, a fried egg! However, lately, we have really been trying to cut back on the rich foods and revamp our favorites into lighter favorites. If you are like me, I am sure you are skeptical of a juicy burger from lean beef; however, the key is a slow, lower cooking method and the addition of finely minced onions for moisture. This recipe is definitely a winner for a lower fat burger.

1 Pound 93% Lean Ground Beef
4 Tablespoons Finely Minced Fresh Onion
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
1 Tablespoon Worcestershire Sauce
2 Tablespoons Vegetable Oil

1. Place all ingredients, minus oil, in a large bowl. Using your hands, thoroughly combine without over working.
2. Press the burger mix flat and then use the side of your hand to evenly divide into quarters.
3. Pat each quarter into patties of desired thickness, using your thumbs to create a small well in the center. This will help them to cook more evenly.
4. Place on a preheated cast iron skillet over medium heat coated with vegetable oil. Cook to desired doneness, approximately 7 minutes per side gets ours to medium well.
5. Serve on a toasted bun with your choice of toppings.

Note: Since this is a lean cut of meat, you want to cook them slower in order to prevent them from being tough and dry. Your cooking time will vary depending on your grill and the thickness of the patty.

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