Bounty Burger


1lb. Ground Lean Steak or 80% Ground Beef
1 Small Onion, chopped finely
Small bunch fresh parsley finely chopped
Salt and black pepper
1 egg, lightly beaten
Salt & Pepper to Taste

Toppings for each Burger

1 Onion slice
1 Tomato Slice
1 Slice of your favorite Cheese

Combine meat with onion, chopped herbs and seasoning, mix well and then use enough of the beaten egg to bind
mixture. Form into 2 rounds for a hefty burger (or 4 if you want thinner burgers) and pat into a burger shape
suitable for your choice of roll. Heat grill or griddle to medium hot.

Cook burgers under a broiler, on a griddle, outside grill, fry pan or electric contact grill, turning to ensure even
browning and cooking. When the burgers are cooked to your liking, place the cheese on top, return to the heat
and just allow the cheese start to melt. If using a fry pan you can place a cover on it to speed up the melting, but
be careful, the cheese does not take long to melt. If using a broiler, be careful not to burn the cheese. Keep
burger a safe distance from the top. The burger is already cooked, you are just melting the cheese.

Serve on Kaiser roll or any roll of choice topped with lettuce, tomato and onion slices with a little ketchup on the
roll if desired. Serve with chips or fries. 1 pound of meat makes 2-4 burgers.*

Inn Tips*

Never use frozen patties.
Fat is important in making a good tasting burger. 20% minimum.
Put some water on your hands to shape the patties, and be as creative as possible with your seasonings.
Remember not to overheat or underheat your skillet. A good sear is important to retain the meat's juices
Never push down on the burger while cooking or you will lose all of the great natural juices.
Use vegetable or another high heat oil, never olive oil.
Always let meat rest before serving, so that juices will evenly distribute.
Toast the bun just before serving.