- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 604
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 39 g
- Cholesterol
- 134 mg
- Sodium
- 797 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 604
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 39 g
- Cholesterol
- 134 mg
- Sodium
- 797 mg
Ingredients
Burger:
Special Sauce:
Directions
- For the burger: Find a bowl or pan that is just bigger than your bread and place on a piece of parchment paper. Trace around the bowl with a pen and flip the paper over. Use the paper as a guide to shape the sirloin into a patty. Sprinkle both sides of the patty with 1 teaspoon salt.
- Place a cast-iron pan or griddle over medium-high heat. Once hot, add the oil and heat until shimmering.
- Add the patty to the pan and press down firmly with a spatula. Cook until the edges are crispy and deeply golden brown, 3 to 4 minutes per side. Fan the cheese over the burger and place a metal bowl or baking sheet inverted over the patty. Cook until the cheese melts and gets crispy on the edges touching the pan, about 2 minutes more.
- For the special sauce: Whisk together the ketchup, mayonnaise, mustard and black pepper in a small mixing bowl.
- Spread the special sauce on the cut sides of the boule. Place the burger on the bottom half of the boule. Top with the lettuce, tomatoes, pickles and a sprinkle of salt. Slice into quarters or sixths and serve.
