Pan-Seared Soy-Dijon Hamburger on Toast
I've never met a hamburger I didn't like. (Well, almost never.) Prepared well, this quintessential American food satisfies everyone. To make it even more of a good thing, I add Soy-Dijon Marinade to the meat before cooking it, and I serve the burgers on toast, as opposed to a bun, so you get just the right ratio of bread to meat. (I thank Louis' Lunch of New Haven, Connecticut, for the idea.) Served with tomato, lettuce, and red onion, this is a super burger, especially when accompanied by pickles and chips.
2 pounds ground beef
1/2 cup Soy-Dijon Marinade
Kosher salt and freshly ground
Black pepper to taste
2 tablespoons unsalted butter
8 slices of bread, toasted
8 tender inner leaves of romaine
1 large tomato, sliced 1/4 inch thick
1 large red onion, sliced 1/4 inch thick
- In a large, chilled bowl, combine the meat and marinade and, using your hands, mix gently just until the marinade is incorporated. Do not overwork the mixture. Form 4 patties, each the size of the bread slices. Lightly season the patties with salt and pepper.
- Heat a large, nonstick sauté pan over high heat. Add the butter and when it melts, swirl to coat the pan. Sauté the burgers, turning once, until done, 2 to 4 minutes per side for medium-rare.
- Place a slice of toast on each of 4 serving plates. Cover with the romaine and top with the burgers, tomato, and onion. Top with the remaining toast to make sandwiches, slice each diagonally, and serve.