A delicious burger made with two juicy beef patties, melted cheddar, crispy fried onions, and a smoky barbecue sauce, all balanced with crunchy iceberg lettuce.
1 Portion · 355 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
1
Divide 160 g of ground beef into 2 equal portions and shape into two thin patties.
Season both sides of the patties with 2 pinches of salt and 1 pinch of black pepper.
Wash and dry 2 leaves of iceberg lettuce, then slice them into strips.
Cut 1 burger bun horizontally in half.
Melt 10 g of butter in a pan over medium heat.
Place both bun halves cut-side down in the pan and toast for 2 minutes.
Place the toasted buns on a plate.
Heat the pan over high heat.
Place the two seasoned patties in the pan and cook for 2 minutes.
Flip the patties.
Place 2 slices of cheddar on the patties, one slice per patty.
Continue cooking covered for 1 minute to melt the cheese.
Spread 1 tablespoon of barbecue sauce over the bottom bun.
Arrange the iceberg lettuce strips over the sauce.
Stack the two patties with melted cheese onto the bed of lettuce.
Spread 1 tablespoon of barbecue sauce over the top patty.
Sprinkle 15 g of fried onions over the sauce.
Top the burger with the top bun.
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