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Hamburgers or Steak, or Both!
From Dorothy McNett's recipes at www.dorothymcnett.com. Grass fed is best!
1 pound ground beef or 1-2 rib steaks
1/2 teaspoon fine sea salt
freshly ground pepper, you choose how much
1-2 tablespoons oil, more or less
hamburger buns or rolls, optional
1-2 tablespoons mayonnaise
sliced tomatoes
sliced onion rings (sweet summer onions!)
crisp lettuce leaves
catsup
To prepare the ground meat: In a bowl using a fork, toss the meat with the salt and pepper but do not handle too much. Shape into patties about 1/2 inch thick, handling as little as possible. With your thumb, make a small depression in the center of each patty, for ease in cooking the center thoroughly. IF you want the center rare, do not do this. For steaks: Sprinkle each side with sea salt and freshly ground pepper, adding herbs and spices as desired. Add oil to griddle or grill pan, or a large heavy bottomed saute pan and heat just until the oil appears to be hot, but not smoking. Add the burgers or steaks and cook about 2-4 minutes per side. Do not smash with a spatula.....just cook until done to your desire and turn over only once. If making burgers, prepare the rolls by very lightly spreading the cut sides with mayonnaise. When the burgers are done to your liking, place the buns on the grill or in the pan and toast slightly. Arrange lettuce on bottom half, add hamburger, top with sliced tomato, onion ring and catsup. Place on the top half, enjoy!
Try serving the steaks on a bed of briefly cooked or raw sliced or julienned vegetables such as carrots, potatoes, broccoli.
Recipe created 2003-05-13.
