Steak-House Burger
Voit hiomata yhtä paljon tai yhtä vähän lihaa kuin haluat, käyttäen yhtä suuria osia jokaisesta tyypistä.
Kokonaisaika
prep
tuotto
Voit hiomata yhtä paljon tai yhtä vähän lihaa kuin haluat, käyttäen yhtä suuria osia jokaisesta tyypistä.
prep
tuotto
Conner
27.04.2023 @ 05:44
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“You can grind as much or as little meat as you want, using equal parts of each type. 30 min 20 min Makes 4 Total time prep yield ingredients 11 ounces boneless short rib, cut from large fat 11 ounces sirloin steak, cut from large fat pieces 4 slices red onion, each 1/2 inch thick Olive oil for brushing Coarse salt 2 ounces blue cheese, sliced 4 sesame seed brioche buns Equal parts Dijon mustard and whole-grain mustard mixed together Romaine lettuce leaves for serving Thinly sliced tomatoes, for serving (optional) instructions 1. Cut both meats into small pieces. Grind through a meat grinder with large holes. Combine in a bowl and then grind together through small holes. Divide into 4 equal parts (about 5 1/2 ounces each). Form into patties about 3 1/2 inches in diameter. 2. Heat grill to medium-high. Thread onion slices crosswise onto skewers; brush both sides with oil. Sprinkle both sides of burgers with salt. Grill burgers 2 1/2 minutes per side for medium-rare, adding cheese to burgers at the last minute. Transfer to a plate. 3. Grill onion until tender and lightly charred, about 4 minutes per side. At the same time, toast buns on grill, 30 seconds. Sandwich burgers and onions (removed from skewers) with mustard mixture, lettuce, and tomatoes.”