Burger à La Belle Excuse

For the meat patties, I season my patties well, I do not shy away from salt, mostly because I make almost all my food from scratch, so there is no need to worry about salt content. Also, hamburger meat needs that salt, I also use my seasoning mix, which I have spoken of often. Look HERE on how to make it, it is quick and will last me a week or so for all my meals.

I am quite sure a turkey burger or even lamb burger would be absolutely amazing using the Cream of Balsamic as a glaze. 

INGREDIENTS:

Good quality ground meat

Seasoning Mixture

Extra sea salt

Hamburger Bread

TOPPINGS:

Tomatoes

Lettuce

White onion rings

Grainy mustard

Salt

Freshly ground black pepper

Provolone

INSTRUCTIONS:

Make patties at least ¾ of an inch think and large enough to fill bun, remembering it will shrink.

Shape with your hands, do not over handle.

Season with salt and pepper, or your seasoning mix and a few flakes extra of sea salt.

Heat a griddle to medium high, drizzle in olive oil and place patties in, cook for 4 minutes one side, flip and cook another 4-5 minutes. Brush with the cream of balsamic 3 times, flip, brush on some more Cream of Balsamic and cook another 2 minutes. Remove from heat, let rest 4-5 minutes.

In the meantime, toast your bread.

To assemble, spread the grainy mustard on the inside of the top bum. On the patty, add the provolone, tomato, lettuce, onion and top with your bun. Scrunch down and enjoy!