MY KINDA BURGER

Serves 4

Closer Weekly - - Good Food -

lbs. ground beef chuck (20% fat) tbsp. Di­jon mus­tard large egg yolks tbsp., plus 1 tsp. ca­pers, chopped tbsp. chopped shal­lots tsp. Worces­ter­shire sauce tsp. black pep­per ex­tra-large buns 1. In bowl, com­bine first 7 in­gre­di­ents and ⁄2 tsp. salt.

1

Di­vide into 4 pat­ties.

2. On grill or grill pan over high heat, grill burg­ers 4 min. per side for medi­um­rare or to de­sired done­ness. 3. Toast buns. Top with burg­ers. Serve with ketchup, let­tuce, tomato, pickles, blue cheese and spe­cial sauce,* if de­sired.

*For sauce:

In bowl, whisk ⁄2 cup mayo, 1 tbsp.

1 chopped shal­lots, 2 tsp. ketchup, 1 tbsp. pickle juice, ⁄2 tsp. smoked pa­prika,

1

⁄4 tsp. gar­lic pow­der

1 and ⁄4 tsp. hot sauce.

1

PER SERV­ING: 629 cal,

64g pro­tein, 32g carbs, 1g fiber, 6g sugar, 26g fat

Use left­over spe­cial sauce as a dip for chips or fries.

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