CLASSIC HAMBURGER OR CHEESEBURGER (SALLYE)
Special Note: Have plenty of napkins on hand.
- 1-1/2 lb
- 85/15 ground hamburger meat***
- 1 tsp
- sea salt
- 1 tsp
- fresh ground black pepper
- 1/2 tsp
- garlic powder
- 4 leaves
- romaine lettuce
- 1 large
- beefsteak tomato
- 1 medium
- red onion
- To taste
- dill pickle hamburger chips
- 4 slice
- cheese of your choice (we like provelone)
- 4 large
- hamburger buns or kaiser rolls
GRIND YOUR OWN MEAT (sallye)
Cut 4 tomato slices to your desired thickness
Cut 4 onion slices to your desired thickness
Lay patties on a piece of parchment or waxed paper as you form. Sprinkle each patty with salt, pepper and garlic powder to taste.
I use two of the heavy flexible cutting sheets that you can buy at Dollar Tree (2 in a pak for $1)
I anchor one of the sheets on a dishtowel, then place the balls of meat on it.
Then I cover the balls with the other sheet and either use the rolling pin or the heel of my hand to flatten the balls into nicely formed patties between the two sheets.
Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet.
Place the bottom part of the bun on the top of cooking surface of the griddle to toast.
Best served immediately.