Créé avec l’IA
Four-Stack Gallery Butter Cheeseburger
30 min 505 kcal par portion Facile
Ingrédients
4 Portions
- Lean ground beef400 g
- Whole-wheat burger buns4 buns
- Unsalted butter30 g
- Reduced-fat cheddar cheese80 g
- Sliced yellow onion200 g
- Green leaf lettuce80 g
- Sliced tomato120 g
- Dill pickle slices80 g
- Ketchup60 g
- Yellow mustard40 g
Instructions
- 1
Divide the ground beef into 4 equal portions of 100 g each. Gently shape each portion into a patty slightly wider than a burger bun, pressing a shallow indentation into the center.
- 2
Melt 20 g of the unsalted butter in a large skillet over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until soft and golden. Transfer the onions to a plate.
- 3
Add the remaining 10 g of butter to the skillet. Place the beef patties in the hot skillet and cook for 3–5 minutes on the first side.
- 4
Flip the patties and cook for another 3–5 minutes, or until the centers reach a safe internal temperature of 71°C (160°F).
- 5
Divide the cheddar cheese into 4 equal portions of 20 g. Place one portion on each patty during the final minute of cooking, then cover the skillet briefly so the cheese melts.
- 6
Split the whole-wheat buns and toast them cut-side down in the skillet for 1–2 minutes, working in batches if necessary.
- 7
Spread 15 g of ketchup and 10 g of mustard over each bun. Divide the lettuce, tomato slices, dill pickle slices, and butter-cooked onions evenly among the 4 bottom buns.
- 8
