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Ingredients. 1 burger bun. 1/3 oz butter. 7 oz fresh ground Wagyu beef, formed into a patty. 3 slices fresh tomato. 2 pieces of Gem lettuce. 3 sweet pickles, sliced
Shape into four equal-size patties about ½1/2-inch thick, making an indentation in the center of the patty; set aside. Meanwhile, heat the oil in a large skillet over medium heat.
The temperature of your burger depends on how you like your burgers cooked. According to the USDA, ground meat should be cooked to a minimum temperature of 160 degrees which will give you a well ...
Sandwiches calling for hamburger patties to be placed into two slices of bread, rather than into a bun, date to the mid-1800s and were referred to as hamburger sandwiches. [6] It is unclear when the patty melt was invented, but it was most likely the mid-20th century, either during the Great Depression or the postwar economic boom.
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Each burger thin from Pound of Ground is 2.6 ounces, a bit more than half the size of a typical quarter-pound burger. The only ingredient in this patty is 100% beef, meaning you won't get extra ...