You can never have too many main course recipes, so give Old-Fashioned Cheeseburger a try. This recipe serves 5. One serving contains 893 calories, 38g of protein, and 57g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up apple cider vinegar, olive oil, kosher salt, and a few other things to make it today. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert.
Instructions
1
Watch how to make this recipe.
2
Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
Ingredients you will need
Hamburger Bun
Ground Beef
Cheese
Crust
Roll
Meat
Equipment you will use
Baking Sheet
3
Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking.
Equipment you will use
Frying Pan
Grill
4
Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust.
Ingredients you will need
Crust
Salt
5
Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky!
Equipment you will use
Frying Pan
Spatula
Grill
6
If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
Ingredients you will need
Cheese
Equipment you will use
Grill
7
If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
Ingredients you will need
Cheese
Meat
Equipment you will use
Kitchen Thermometer
Frying Pan
8
Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
Ingredients you will need
Ground Black Pepper
9
While the meat rests, toast the buns.
Ingredients you will need
Toast
Roll
Meat
10
Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
Ingredients you will need
Butter
Spread
Toast
Roll
11
Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!
Ingredients you will need
Roasted Red Peppers
Dip
Ketchup
Walnuts
Roll
12
Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
13
Keep your lid handy.
14
Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
Ingredients you will need
Mustard Seeds
Cumin Seeds
Cooking Oil
Equipment you will use
Pot
15
Add the onions and saute until soft and just starting to brown, 5 to 7 minutes.
Ingredients you will need
Onion
16
Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
Ingredients you will need
Garlic
Ginger
17
Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
Ingredients you will need
Garam Masala
Turmeric
Paprika
Vinegar
18
Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
Ingredients you will need
Ground Black Pepper
Molasses
Tomato
Salt
19
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
Ingredients you will need
Cinnamon Stick
Cardamom Seeds
Seasoning Mix
Clove
Coffee
20
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
21
Roast the red peppers.
Ingredients you will need
Red Pepper
22
Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.
Ingredients you will need
Bell Pepper
Peppers
Equipment you will use
Baking Sheet
Oven
Grill
23
Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
Ingredients you will need
Peppers
Wrap
Equipment you will use
Plastic Wrap
Bowl
24
Toast the walnuts.
Ingredients you will need
Walnuts
Toast
25
Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.
Ingredients you will need
Walnuts
Pop
Equipment you will use
Baking Sheet
Oven
26
Remove from the oven and set aside to cool.
Equipment you will use
Oven
27
Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.