| Total: | 20 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Yield: | 4 servings |
| Total: | 20 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces coarsely ground beef chuck
- 12 ounces coarsely ground beef sirloin
- 2 teaspoons dried parsley
- 1 1/2 teaspoons lightly crushed fennel seed
- 1 teaspoon granulated garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon grated Parmesan
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, for serving
- Arugula, sliced tomato, pesto and giardiniera, for serving
- Heat a large cast-iron skillet over medium-high heat for 5 minutes.
Instructions
- Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
- Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
- Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
- Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 433 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 121 mg |
| Sodium | 563 mg |
| Serving Size | 1 of 4 servings |
| Calories | 433 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 121 mg |
| Sodium | 563 mg |