- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1421
- Total Fat
- 101 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 17 g
- Protein
- 63 g
- Cholesterol
- 241 mg
- Sodium
- 1741 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1421
- Total Fat
- 101 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 17 g
- Protein
- 63 g
- Cholesterol
- 241 mg
- Sodium
- 1741 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat the oven to 500 degrees F.
- Add 1 tablespoon of the butter, chopped onions and bell pepper to an 8-quart saucepan over medium heat. Cook, stirring occasionally, until the onions are softened, 2 to 3 minutes. Add the tomato paste and cook, stirring, until the tomato paste is toasted, 2 to 3 minutes. Add the garlic and crushed tomatoes and stir well. Add the hot sauce, lemon juice and seafood boil seasoning. Cook until the vegetables are tender, 4 to 5 minutes. Scoop up the onions and bell peppers with a slotted spoon and keep warm. Let the sauce cool.
- Meanwhile, heat a large cast-iron skillet over high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the remaining 1 tablespoon butter and flip the patties. Top each patty with 2 slices of cheese and bake just until the cheese is melted, 2 to 3 minutes.
- Meanwhile, heat a cast-iron griddle over medium heat until hot. Gently toast the buns split-sides down just until they brown slightly, 1 to 2 minutes. Set aside.
- Combine the mayonnaise and up to 2 tablespoons of the cooled sauce in a small bowl and stir well. Slather 1/2 tablespoon on each of the split sides of the buns.
- Spoon the onion and peppers onto the bottom buns then top each with a burger patty.
- Top each burger with 1 tablespoon of the fried onions. Close the burgers and serve hot.
