Seared beef patties served open on lettuce with tomato, onion, pickles, and avocado, plus roasted green beans. Buns or chips on the side for the kids.
Ingredients
- 900 g ground beef
- 8 g sea salt, plus more for the beans
- Black pepper
- 450 g green beans, trimmed
- 20 g olive oil
- 1 head butter or iceberg lettuce, leaves separated
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- Dill pickles, sliced
- 2 avocados, sliced
- Mustard and avocado-oil mayonnaise, to serve
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 425°F. Toss the green beans with the olive oil and a pinch of salt on a sheet pan and roast 15-18 minutes while the burgers cook.
- Divide the beef into 6 patties (about 150 g each) and press a shallow dimple into the center of each — patties dome as they cook, and the dimple keeps them flat.
- Salt the patties just before they hit the pan; salting early pulls moisture to the surface and steams the crust.
- Sear in a hot cast-iron skillet or on the grill, 3-4 minutes per side for medium. Rest 5 minutes so the juices settle.
- Serve open on lettuce leaves with tomato, onion, pickles, avocado, mustard, and mayo.
Notes
- Kids: add buns or a handful of tortilla chips.
- Cook 2 extra patties tonight and tomorrow's steak-salad lunch becomes a burger salad.