Directions:
- Form the meat into 36 golf ball-size balls. Pulse the onion in a food processor until finely chopped.
- Heat a cast-iron skillet over high heat. Working in batches, add the meatballs to the skillet and smash them very flat with a spatula. Season with salt and pepper, then sprinkle the onion over the patties. Cook 1 minute, then flip and smash the burgers with the spatula again. Cook 1 more minute for well done; place both halves of the buns on top of the patties to steam for the last few seconds of cooking.
- Serve the burgers on the buns; top with pickles, ketchup and mustard.
- Photograph by Tina Rupp
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.55 Kcal (216 kJ) | ||
| Calories from fat | 25.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 6% | |
| Sodium | 18.87mg | 1% | |
| Potassium | 97.07mg | 2% | |
| Total Carbs | 0.38g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 158.57 Kcal (664 kJ) | ||
| Calories from fat | 78.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 4% | |
|---|---|---|---|
| Cholesterol | 56.67mg | 6% | |
| Sodium | 58.05mg | 1% | |
| Potassium | 298.57mg | 2% | |
| Total Carbs | 1.15g | 0% | |
| Sugars | 0.51g | 1% | |
| Dietary Fiber | 0.26g | 0% | |
| Protein | 17.56g | 11% | |
| Vitamin C | 0.9mg | 0% | |
| Iron | 1.7mg | 3% | |
| Calcium | 13.4mg | 0% | |
* 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.
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