Cheesesteak Burger
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 710, total fat 40 G., saturated fats 12 G., proteins 31 G., carbohydrates 47 G., fiber 6 G., cholesterol 97 mg, sodium 1674 mg, sugar 15 G.
Calories 710, total fat 40 G., saturated fats 12 G., proteins 31 G., carbohydrates 47 G., fiber 6 G., cholesterol 97 mg, sodium 1674 mg, sugar 15 G.
This burger was inspired by the Philly cheesesteak sandwich. It's loaded with juicy beef topped with melted cheese, fried onions, and green bell peppers. The fried onions and peppers give the burger its unique flavor and juiciness. Serve it with coleslaw and marinated giardiniera.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup apple cider vinegar
- 1 tbsp. sugar
- 6 tablespoons of vegetable oil
- 1 package (400 g) shredded cabbage salad mix
- 1 cup chopped giardiniera, drained
- 2 green onions, thinly sliced
- 1 large white onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 450 g of ground beef
- 8 slices American cheese
- 4 sesame seed buns, halved and toasted
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Cooking the dish according to the recipe:
- In a large bowl, combine vinegar, sugar, and 2 tablespoons of vegetable oil. Add the coleslaw mix, giardiniera, and green onions. Season with salt and pepper and toss to combine.
- Heat a griddle or large skillet over medium heat. Add 2 tablespoons of vegetable oil, the onion, bell pepper, and a large pinch of salt. Cook, stirring occasionally, until the vegetables are browned and tender, about 7 minutes. Transfer to a plate and wipe out the skillet.
- Form the ground beef into 4 small, thick patties, 2 inches (5 cm) wide and 3 inches (7 cm) high. Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the patties and flatten them with a metal spatula, pressing firmly until very thin. Season with salt and black pepper and cook until the patties are golden brown and crispy around the edges, about 2 minutes.
- Flip, season with salt and pepper, and top with 2 slices of cheese, then the onion and pepper. Continue cooking until the patties are cooked through and the cheese is melted, about 1 more minute. Transfer the patties to buns. Serve with coleslaw.
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