Cast-Iron Burgers

Cast-Iron Burgers Recipe
Photo: Oxmoor House

Yield:

4 burgers (serving size: 1 burger)

Recipe from

Nutritional Information

Calories 549
Fat 23.8 g
Satfat 6.3 g
Monofat 10 g
Polyfat 4.2 g
Protein 31.4 g
Carbohydrate 51.1 g
Fiber 6.8 g
Cholesterol 85 mg
Iron 5 mg
Sodium 816 mg
Calcium 77 mg

Ingredients

Patties:
1 pound ground sirloin
1/4 teaspoon kosher salt
Horseradish Spread:
1 tablespoon canola mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons ketchup
Relish:
2 applewood-smoked bacon slices, chopped
3 cups vertically sliced yellow onion
1 tablespoon finely chopped fresh chives
1 teaspoon Worcestershire sauce {Check for Gluten}
1/4 teaspoon freshly ground black pepper
Remaining Ingredients:
Cooking spray
4 (2.8-ounce) gluten-free hamburger buns, toasted
4 green leaf lettuce leaves
4 (1/4-inch-thick) slices tomato

Preparation

1. To prepare patties, divide beef into 4 portions, lightly shaping each into a 1/2-inch-thick patty. Sprinkle evenly with salt. Cover and refrigerate 30 minutes.

2. To prepare horseradish spread, combine mayonnaise and next 3 ingredients in a small bowl. Set aside.

3. To prepare relish, cook bacon in a large nonstick skillet over medium-low heat until crisp. Remove bacon from pan. Add onion to drippings in pan; cook 15 minutes or until golden brown. Combine bacon, onion mixture, chives, Worcestershire sauce, and pepper in a small bowl.

4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 2 minutes on each side or until desired degree of doneness. Spread 1 1/2 teaspoons horseradish spread on cut side of each bun half. Top bottom half of each bun with 1 lettuce leaf, 1 tomato slice, 1 patty, 1/4 cup relish, and top half of bun.

Note:

Mike Wilson,

Cooking Light Gluten-Free Cookbook

August 2011
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