Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cheesesteak Burgers
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 710
- Total Fat
- 40 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 97 milligrams
- Sodium
- 1674 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Protein
- 31 grams
- Sugar
- 15 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 710
- Total Fat
- 40 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 97 milligrams
- Sodium
- 1674 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Protein
- 31 grams
- Sugar
- 15 grams
Ingredients
Directions
- Whisk the vinegar, sugar and 2 tablespoons vegetable oil in a large bowl. Add the coleslaw mix, giardiniera and scallions. Season with salt and pepper and toss.
- Preheat a griddle or large skillet over medium-high heat. Add 2 tablespoons vegetable oil, the onion, bell pepper and a big pinch of salt. Cook, stirring occasionally, until the vegetables are browned and tender, about 7 minutes. Remove to a plate and wipe the skillet clean.
- Form the beef into 4 small thick patties, about 2 inches wide and 3 inches tall. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the patties and flatten using a metal spatula, pressing down hard until very thin. Season with salt and pepper and cook until browned and crisp around the edges, about 2 minutes. Flip, season with salt and pepper and top each with 2 slices cheese, then the onion and peppers. Continue cooking until the patties are just cooked through and the cheese is melted, about 1 more minute.
- Transfer the patties to the buns. Serve with the slaw.
