RECIPES

Diner style cheeseburger with creamy artichoke relish

Traditionals

4 people

30-45 minutes

 Easy difficulty

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Ingredients for 4 people

1 10.2 ounce jar of Cynara’s Baby Artichoke Hearts

1 chopped onion

½ cup extra virgin olive oil

4 tablespoons Lea & Perrins Worcestershire sauce

2 cups sour cream*

24 ounce of minced meat (80% lean, 20% fat approximately)

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 slices of cheddar cheese

4 tablespoons ketchup

4 tablespoons mayonnaise

4 tablespoons mustard

1 tomato cut into slices

4 sliced ​​pickled gherkins

½ fresh iceberg lettuce

4 large hamburger buns

1 cup assorted tender lettuce

1 tablespoon lemon juice

* To make the sour cream, you just need to add a tablespoon of lemon juice to 1 cup of heavy cream or natural yogurt (better if it is not skimmed and without added sugar). Mix both ingredients well.

Start by making the creamy artichoke relish by heating 2 tablespoons of extra virgin olive oil over medium heat in a medium skillet. Add the onion with a pinch of salt and cook until the onion is sweet and translucent, about 8-10 minutes. Once this time has passed, add the artichoke hearts cut in half by the stem so that the pieces do not break and fry them for two minutes. Add sour cream and Worcestershire sauce, salt and pepper, lower the heat and wait for the sauce to thicken to a consistency just thick enough to coat the back of a spoon.

Preheat the grill to medium heat. Meanwhile, prepare the hamburger medallions by dividing the minced meat into four units. Carefully shape the meat into the shape of a burger. Add salt and pepper to the burgers, don’t be bashful. If you use a griddle, grease it with a little extra virgin olive oil and add the hamburgers. Heat the patties on the grill for 2 to 3 minutes (depending on the thickness of the patties) and flip them. Once flipped, add the cheddar cheese slices on the sides that have already been cooked and cook the other sides for another 2-3 minutes or until desired doneness. Take the burgers off the grill and let them rest on a plate for a few minutes. Toast the hamburger buns and place the hamburgers. Garnish the burger to taste with ketchup, mayonnaise, mustard, tomatoes, pickles, iceberg lettuce and add the creamy artichoke relish on top. Pair with a simple green salad with extra virgin olive oil, lemon juice, salt and freshly ground black pepper.

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