Farm-style California Burger

One of Chelsea’s go-to protein-packed favorites. This is a meal to be savored.

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Farm-style California Burger

Prepare:

• Cook some bacon

• Make & cook hamburger patties

Plate as follows:

1 hamburger patty (freshly cooked)

1 cheddar cheese slice

2 slices bacon

3 avocado slices

1 fried egg

Serve hot.

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Brenda’s tips:

• Serving size: 4. Make as many as needed by multiplying amounts above

• A staple during marathon training, this is calorie-heavy for a reason!

• Swap out the fried egg for a poached egg

• Serve on a bun if desired, Brenda’s homemade-style recommended

HOW TO: Hamburger Patties

This post is inspired by Chelsea’s obsession with great burgers and Brenda’s love of delicious beef. Once upon a time, back during the NYC days, Chelsea organized a “burger club” with the sole purpose of trying the top burger at as many NYC burger joints as possible. Bacon infused, deep fried, smash burgers . . . all delicious.

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HOW TO: Hamburger Patties

Beef burgers are best, great dressed up or simplified, and are incredibly quick too.

Step 1: Select the beef & make sure it’s defrosted

1. Want a super juicy burger? Go with 70/30 ground chuck - 70% lean beef & 30% fat.

2. Slightly less fatty but still very delicious? 80/20 ground chuck is recommended. Still enough fat to add delicious flavor, but at least it sounds healthier.

3. Or, if grinding your own is an option . . .

• Use 80% lean beef (chuck roast or round steak)

• and 20% bacon fat

• Grind together for a truly delectable alternative

Step 2: Select desired style and create your mixture

1. [Almost] ‘nothing but ground beef’ style:

   To a large mixing bowl, add:

   1 lb hamburger (defrosted)

   1 tsp seasoned salt

   1 tsp garlic powder

   Mix together, working the beef with your hands, to break up any clumps of beef.

2. Gourmet Burger restaurant style:

   In a large mixing bowl, combine:

   1 lb hamburger (defrosted)

   1 Tbsp Worcestershire sauce

   1 Tbsp crushed saltine crackers

   1 tsp garlic powder

   1 tsp seasoned salt

   1 egg

   1 tsp parsley

   Mix together, working the ingredients together with your hands until everything is evenly incorporated.

Step 3: Form the patties

1. Divide beef mixture

   • 4 = 1/4 lb patties

   • 3 = 1/3 lb patties

   • 2 = 1/2 lb patties

2. Select one portion, form into a ball

3. Place ball on square of parchment paper, press to flatten until it’s about 4" in diameter

4. Use the back of a spoon to press a small indent in the center (this will keep the center of the patty from bubbling up while cooking)

5. Set aside and repeat with remaining portions, stacking prepared patties

Step 4: Cook

Select one of the following two ways to cook the patties:

1. Cast iron skillet (recommended)

   • Preheat skillet at medium heat on stovetop until sizzling

   • Lightly butter hot skillet

   • Place prepared patties in hot pan to sear and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

2. Grill

   • Preheat grill

   • Place prepared patties on hot grill and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

Step 5: Dress & serve

Keep it simple or go all out, here are some of our favorite combinations:

1. Hamburger (or cheeseburger) with lettuce, tomatoes, pickles & fry sauce

2. Bacon cheeseburger

3. Farm style (fried or poached egg on top) with bacon

4. Blue cheese & bacon

5. Sub glazed donuts for the buns

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Brenda’s tips:

• Serving size: four, quarter-pound (1/4 lb) burgers

• Patties can be pre-formed, wrapped and stored in freezer for ~3 months

• Recommended to make these fresh hamburger buns

• Don’t forget to serve with french fries!