Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, burgers, main course
Time 10m
Yield Four hamburgers
Number Of Ingredients 9
Steps:
- Divide the meat into four equal portions and shape each portion. Press each portion as gently as possible, just enough so that it holds together.
- Sprinkle the bottom of a heavy skillet, preferably a black-iron skillet, lightly with salt, if used. Heat the skillet until it is hot and almost smoking. Add the patties and sear well on one side, about two minutes. Using a pancake turner, turn the patties and reduce the heat to moderate. Cook on the second side about two or three minutes or to the desired degree of doneness.
- If desired, sprinkle each hamburger with salt and pepper and top each with one tablespoon of butter.
- Meanwhile, toast the cut sides of each bun until they are lightly browned. Arrange the bun halves, cut side up, on four dinner plates. Sprinkle each patty with one-quarter teaspoon Worcestershire sauce, one tablespoon parsley and one-half tablespoon lemon juice. Add one onion slice atop each hamburger. Top each serving with the remaining toasted bun halves, cut side down. Serve with tomato ketchup.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
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