ounces parmesan cheese, thinly sliced with a vegetable peeler
4
large hamburger buns with sesame seeds
2
dill pickles, thinly sliced lengthwise with a vegetable peeler
NUTRITION INFO
Serving Size: 1 (419) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 664.4
Calories from Fat 357 g54 %
Total Fat 39.7 g61 %
Saturated Fat 15.8 g78 %
Cholesterol 134.1 mg
44 %
Sodium 2393.3 mg
99 %
Total Carbohydrate
32.4 g
10 %
Dietary Fiber 4.2 g16 %
Sugars 6.3 g25 %
Protein 44.3 g
88 %
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DIRECTIONS
1. In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
3. In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
4. Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.