House-Made Burger with Pimiento Cheese
Source: Midwest Living
Shaping the burgers:
Press an indentation in the patties so that they don't puff up in the center as they cook. Gently form patties, then press down slightly in the center to form an indentation about an inch wide.
For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
Hanger Steak Burger:
Cut about 2 lbs. cold hanger steak in 1-inch pieces. put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.
518 calories; fat 32g; cholesterol 112mg; saturated fat 12g; carbohydrates 22g; mono fat 13g; poly fat 2g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 34g; vitamin a 145.8IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.7mg; vitamin b6 0.6mg; folate 60.5mcg; vitamin b12 3.5mcg; sodium 695mg; potassium 503mg; calcium 131.3mg; iron 4.7mg.