This Thai meal, cooked using handmade curry paste, is EXTREMELY hot. All of you who are asking yourself, “Hot? Try it! Yeah right Over fragrant Thai rice, serve.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons stone ground mustard
- 2 tablespoons ketchup
- 4 pickled cherry peppers, stems removed
- 1 tablespoon butter
- ¼ cup chopped onions
- 12 ounces lean ground beef
- salt and pepper to taste
- 3 slices American cheese
- 2 hoagie rolls, toasted
- 1 cup shredded iceberg lettuce
- 1 roma tomato, thinly sliced
Instructions
- Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside.
- Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside.
- Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes.
- Using a wide spatula, break patties up into large pieces. Sprinkle sautéed onion in between spaces of the hamburger pieces. Layer cheese over beef, and cook 2 minutes or until cheese is melted.
- Spread reserved mustard sauce on bottom bun of each hoagie roll. Divide meat mixture between two sandwiches. Top each with shredded lettuce and sliced tomato.
Nutrition Facts
| Calories | 804 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 51 g |
| Saturated Fat | 23 g |
| Sodium | 1776 mg |
| Sugars | 10 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |