Servings: | 1 |
Prepping time: | 10 minutes |
Cooking time: | 5 minutes |
Ingredients
- Burger sauce
- 4 tbs Mayonnaise
- 2 tsp gherkin juice
- 20 g finely chopped gherkins
- 1.5 tsp Dijon mustard
- ½ tsp paprika spice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbs tomato sauce
- 1 Hamburger bun
- 2 slices of cheese (pre sliced)
- 30 g sliced gherkins
- 4 onion rings
- 2 160 g Grass fed angus burgers
- 4 tomato slices
- Lettuce leaves
- 2 tsp Ghee
- Salt & pepper
Directions
- Bring the burgers to room temperature for a minimum of 30 minutes. Pat dry and season with salt & pepper.
- To make the sauce, combine all the ingredients in a small bowl. Stir and set aside.
- Add the ghee to a hot pan and cook the burgers for 2 minutes. Flip and cook for a further 2 minutes. Place the cheese slices on top of the burgers, cover the pan with a lid for a minute or until the cheese has just started to melt and remove from the pan.
- Spread the base of the bun with half the sauce. Assemble the cheeseburger by placing lettuce, 1 burger, tomato slices, the other burger and top with onions and gherkins. Spread the remaining sauce on the bun lid and enjoy.
Nutrition
Calories: | 1484 kcal |
Protein: | 90.3 g |
Fat: | 102.8 g |
Carbohydrates: | 49.1 g |