It is nearly impossible to find a burger at asit-down restaurantwith fewer than 1,000 calories.
Blame the high-fat meat and heavy condiments.
Here, we start with ground brisket, which is relatively lean but packed with perfect burger flavor.
Mitch Mandel and Thomas MacDonald
(The butcher at your local market should be happy to grind up a hunk for you.)
We solve the condiment crisis by slowly caramelizing a red onion until it’s sweet and moist.
Combine that with the greatbeefand some pepperyarugulafor a first-class burger experience.
If you must add cheese, a bit of crumbled blue goes well here atop this ultimate burger.
This recipe (and hundreds more!)
came from one of our Cook This, Not That!
For more easy cooking ideas, it’s possible for you to alsobuy the book!
