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ground chuck kosher salt canola oil Swiss cheese tomato American cheese goat cheese freshly grated Parmesan cheese buns Handful of arugula leaves
Viewed: 46 - Published at: 7 years agoIngredients
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 4 slices Swiss cheese
- 4 slices ripe beefsteak tomato, each 1 inch thick
- 4 slices American cheese
- 4 round slices fresh goat cheese, each 1/2 inch thick
- 1/4 cup freshly grated Parmesan cheese
- 4 hamburger buns, split; toasted (see page 15), if desired
- 1 handful of arugula leaves
Method
- Divide the meat into 4 equal portions (about 6 ounces each).
- Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- Cook the burgers, using the oil (see page 16) and topping each one with a slice of Swiss and a basting cover during the last minute of cooking (see page 21).
- Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan.
- Cover and melt for 1 minute.
- Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice.
- Cover with the bun tops and serve immediately.
