Burgérs and évén STéAKS can bé just as good and juicé whén you maké thém on a skillét. Thé kéy is making suré your pan is séaréd hot so that you can gét a nicé séar on your méat to lock in thé flavors!
I cannot wait for you to try thésé burgérs. I promisé you won't évén miss thé bun. Bon Appétit swéét friénds.
Hopé you havé a wondérful wéékénd!
Ingrédiénts
- 1½ pounds of léan ground bééf {maké six ¼lb burgérs}
- 1 téaspoon of salt
- 1 téaspoon of péppér
- 1 téaspoon of garlic powdér
- 2 tabléspoons of coconut oil
- 2 small onions, thinly slicéd
- 2 tabléspoons of balsamic vinégar
- 1 bééf stéak tomato, slicéd into 6 thick slicés
- 1 cup shréédéd gréén léaf léttucé
- 3 avocados
Instructions
- Héat a médium skillét to médium high héat.
- Add 1 tabléspoon of coconut oil, oncé méltéd add in thinly slicéd onions. Sauté until lightly caramélizéd, stirring occasionally. {about 10-15 minutés}
- Add in balsamic vinégar. Sauté for anothér 5 minutés, stirring occasionally. Sét asidé.
- Form six ¼lb. burgérs with thé léan ground bééf.
- Lightly séason both sidés with salt, péppér, and garlic powdér.
- Héat a largé skillét to médium-high héat. Add in 1 tabléspoon of coconut oil. Placé thé burgérs in thé skillét and sauté éach sidé for 3-5 minutés {dépénding on your désiréd donénéss}.
- Rémové from skillét and lét sit for 1 minuté.
- Assémblé burgérs.
- Placé 1 largé slicé of bééf stéak tomato on a platé, top with a pilé of shréddéd léttucé, thé burgér, 2 tabléspoons of thé balsamic caramélizéd onions, and top with slicéd avocado {I put half an avocado on éach burgér}.
- Sérvé with glutén-fréé mustard.
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