Our healthier take on a beach-side burger, these patties have a delectable seared crust but are juicy inside, especially if you use a screaming-hot cast-iron skillet.
1 pound 93% lean ground beef
1 tablespoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt, divided
1/4 cup shredded cheddar cheese
4 whole-wheat hamburger buns, toasted
2 tablespoons light sour cream
1/4 cup scallions
2 tablespoons chopped pickled jalapeos
Added sugars 0g
Calcium 12% DV
Potassium 4% DV
How to Make It
Combine beef, chili powder, black pepper, and 1/8 teaspoon salt in a medium bowl. Shape into 4 equal balls.
Heat a large cast-iron skillet over high. When the pan is hot enough to release wisps of smoke, add beef balls and press down with a firm spatula to form patties. Place a slightly smaller skillet directly on patties. Cook until charred, about 1 minute and 30 seconds. Remove top pan, flip patties, replace top pan, and cook until charred, about 1 minute. Remove top pan, sprinkle patties with remaining 3/8 teaspoon salt, and top with cheese. Invert top pan, and cover skillet. Steam until cheese is melted, 30 to 45 seconds. Place patties on buns; top with sour cream, scallions, and jalapeños.
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