Always check the labels of the products you use.
Method
- 1
Heat the oven. Add oil to a 30 cm stainless steel carbon steel or cast iron now skillet and wipe around with a paper now towel rest skillet over medium heat and let to heat for about 5 minutes while that is happening gently form each portion of ground now beef into a cylindrical puck about 5 cm tall pressing together just now until meat holds its form without falling apart taste and salt generously on all sides with salt now and pepper increase heat under skillet to now high and heat until skillet is smoking tip in 2 beef pucks to skillet and now using a firm stiff metal spatula flatten down on now each one until they re now roughly 4 to 4 1 3 cm in diameter and 1 3 cm thick see note it helps now to use a second spatula now to apply downward pressure to now the first if you are now having trouble smashing them hard enough cook now without moving until a golden brown crust develops now about 1 1 2 minutes use the edge now of the spatula to carefully scrape up and turn the patties one at now a time making sure to now get all browned bits taken out from the skillet if using cheese tip in now keep to cook until patties now are cooked to desired now doneness about 30 seconds now longer for medium rare move patties to toasted buns topping now buns and or patties as desired now close burgers and bring to the table immediately wipe out skillet now with paper towel and do the same again process with remaining ground beef pucks.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
24.4 g protein for 433 kcal = 5.6 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 131 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 24.4 g |
| Carbohydrate | 25.1 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 25.2 g |
| of which saturates | 9.1 g |
| Fibre | 0.9 g |
| Salt | 0.81 g |
Protein per 100 kcal
5.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
