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Cheese Burgers (Alexandra Guarnaschelli) Recipe

Cheese Burgers (Alexandra Guarnaschelli) Recipe

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Cheese Burgers (Alexandra Guarnaschelli)

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Ingredients:

Serving

2 tbsp canola oil
1 carrot, peeled and chopped
1 medium red onion, peeled and chopped
2 stalks celery, peeled and chopped
kosher salt
1 (4-lb) piece of brisket, ground with a medium size hole on the grinder
1/2 cup prepared mayonnaise
1/2 cup toasted bread crumbs
4 seeded hamburger rolls, halved
2 tbsp lightly salted butter
8 oz sharp cheddar cheese , cut into thin slices
red cabbage slaw , for serving, optional, recipe follows
4 cups shredded red cabbage
2 tbsp seeded and minced jalapeno pepper
1/2 cup thinly sliced dill pickle rounds
1 tbsp pickle juice
1/4 cup sour cream
1/4 cup apple cider vinegar
1 tbsp kosher salt
1 tbsp granulated sugar
1 tsp black pepper

Directions:

Preheat the grill on medium-high heat.
Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.
In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.
Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a bottom bun half and top with some red cabbage slaw (see recipe below). Top with a bun top and serve immediately.
Red Cabbage Slaw:
In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	433.05 Kcal (1813 kJ)
Calories from fat	274.25 Kcal
		% Daily Value*
Total Fat	30.47g	47%
Cholesterol	57.08mg	19%
Sodium	1372.1mg	57%
Potassium	415.46mg	9%
Total Carbs	23.75g	8%
Sugars	6.32g	25%
Dietary Fiber	2.48g	10%
Protein	16.27g	33%
Vitamin C	39.2mg	65%
Vitamin A	0.4mg	12%
Iron	2.5mg	14%
Calcium	194.7mg	19%

Amount Per 100 g
Calories	184.18 Kcal (771 kJ)
Calories from fat	116.64 Kcal
		% Daily Value*
Total Fat	12.96g	47%
Cholesterol	24.28mg	19%
Sodium	583.56mg	57%
Potassium	176.7mg	9%
Total Carbs	10.1g	8%
Sugars	2.69g	25%
Dietary Fiber	1.06g	10%
Protein	6.92g	33%
Vitamin C	16.7mg	65%
Vitamin A	0.2mg	12%
Iron	1.1mg	14%
Calcium	82.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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