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Monte Cristo Burgers
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518265
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 pound 80/20 ground chuck
- Salt
- Freshly-ground black pepper
- Olive oil
- 4 hamburger buns, halved
- Few shots of hot sauce
- 1 egg, beaten
- 2 tbsp heavy cream
- 4 slices cheese
- Nonstick cooking spray
Directions
- Preheat oven to 200°F.
- Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes.
- Heat a medium nonstick skillet over medium heat. Grease with cooking spray.
- Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven.
- Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper.
- Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145°F for medium rare, 160°F for medium, and 170°F for toast.
- Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes.
- Place a patty on the bottom half of each bun. Top with upper half and serve warm.