Bunless Cheeseburger

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Divide the ground beef into two equal portions and gently form them into patties, slightly larger than your desired final size as they will shrink during cooking.

   Ca. 2 min.

   Kokkens note: Avoid overworking the meat to keep the patties tender.

2. 2

   Season both sides of each patty generously with salt and black pepper.

   Ca. 1 min.

3. 3

   Heat avocado oil in a large skillet or cast iron pan over medium-high heat until shimmering.

   Ca. 2 min.

4. 4

   Carefully place the patties in the hot skillet and cook for 3-5 minutes per side for medium-rare, or longer to achieve your desired doneness.

   Ca. 8 min.

   Kokkens note: For a good sear, avoid moving the patties too much while cooking.

5. 5

   During the last minute of cooking, place a slice of cheddar cheese on top of each patty to melt.

   Ca. 1 min.

   Kokkens note: You can cover the pan for a few seconds to help the cheese melt faster.

6. 6

   Remove the cheeseburger patties from the skillet and let them rest on a plate for 2-3 minutes.

   Ca. 2 min.

   Kokkens note: Resting allows the juices to redistribute, resulting in a juicier burger.

7. 7

   Serve each cheeseburger patty on a large lettuce leaf, topped with slices of tomato, red onion, and pickles.

   Ca. 1 min.

   Kokkens note: Use crisp lettuce leaves like iceberg or romaine for a good crunch.