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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These were born in Inwood, NY, where I live, in honor of the farmer's market that sells the freshest ingredients every Saturday. It is an alternate version of the All-American favorite. Serve with 'the works' (onions, relish, mustard, ketchup, mayo) on toasted English muffins. Ingredients:
1 pound ground beef |
4 soft sun-dried tomatoes, chopped |
2 green onions, finely chopped |
2 cloves garlic, minced |
1/2 green bell pepper, chopped |
1 egg |
3 tablespoons bread crumbs |
1 dash worcestershire sauce |
1 dash hot pepper sauce (such as tabasco®) |
salt and pepper to taste |
1 teaspoon vegetable oil |
8 english muffins, split and toasted |
Directions:
1. Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
2. Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.
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