1 lb Beefsteak; ground, no more
- than 20% fat
Oregano & basil; mixed,
- crumbled
6 Standard hamburger buns;
- seeds optional
6 sl Onion; 1/8" or less thick
6 sl Red, ripe tomato
Dill pickle chips
6 sl American cheese; opt
6 Leaves iceberg lettuce
MMMMM-------------------------CONDIMENTS------------------------------
Salt & Pepper
Yellow mustard
Mayonnaise
Catsup
Steak sauce
Divide ground steak into 6 equal balls. Flatten into
patties between two sheets of wax paper or plastic wrap.
Make patties slightly larger than the diameter of the
bun.
Heat a large skillet over medium heat. Put a pat of
butter on the skillet and lay a patty on top of it.
Sprinkle a pinch of the oregano and basil mixture on
top of the meat. Place a small ice cube on top of the
patty and cover with a lid that will fit inside the
skillet and over the burger. Flip patty over only once
during frying, fry (medium) only long enough for juices
to start running clear. Over cooking will toughen and
dry the meat.
Using a standard size bun; on the top half of the sliced
bun, add 1 slice tomato, next 1 thin slice onion, then
one leaf of lettuce and the pickle chips (slice of
American cheese is optional,) finally the still hot
cooked patty and other half of the bun, turn burger to
right-side-up, add a handful of potato chips and one
wedge of a dill pickle (if you don't want to use the
pickle chips on the sandwich) to the plate.
Condiments on table should be, salt and pepper shaker,
mustard, ketchup, mayonnaise and steak sauce.
