BURGER
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500g of lean ground beef
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salt
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pepper
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garlic salt
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Keg steak seasoning
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1 and 1/2 tbsp of canola oil
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4 hamburger buns or gf buns
TOPPINGS (optional)
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mozzarella or cheddar (sliced)
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lettuce
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tomato (sliced)
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white onion (sliced)
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pickles (sliced)
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ketchup
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mustard
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mayonnaise
GARLI AIOLI (optional)
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3/4 cup of low fat mayonnaise
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1 tbsp of dijon mustard
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1-2 tsp of lemon juice
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1 clove of garlic (minced)
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1 tsp of dried oregano (crushed)(optional)
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salt
Serves: 4
Prep Time: 10min
Cook Time: 10min
GLUTEN
FREE
Divide the meat into 4 equal parts. Gentle mold into patties about 1" in height with a large deep divot in the centre. Season all sides with salt, pepper, garlic salt and keg seasoning.
Heat the oil over high heat in a cast iron pan or skillet until it just begins to smoke. Cook the burgers for 4-5 minutes each side or until they are dark brown and have slightly reduced in size. Reduce the heat if your pan is smoking too much or the meat is burning.
Add the cheese once you've flipped to the second side and cover with a lid or aluminum foil for 4-5 minutes to help with melting.
While burger finish, chop and slice the toppings for the burgers. Lightly toast the buns in the oven or on top of a toaster.
Combine all aioli ingredients in a container and stir vigorously to create a smoother sauce. Keep for up to 7 days in the refrigerator, and stir well before each use.
Prep all buns with desired toppings and sauces. When cheese is melted and they are very dark and have shrunk in size, place the patties into the buns and serve right away.
