4 Serves
72 Mins
Divide the ground beef into four equal portions and gently shape them into loose balls, being careful not to overwork the meat.
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AmericanVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
320 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
507 mg / 4,700 mgSodium
1118 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat a cast iron skillet over high heat and add a small amount of high heat cooking oil.
Place the beef balls into the hot skillet and use a heavy spatula to smash them flat until they are about 1/2 inch thick. Season generously with salt and black pepper.
Sear the patties for 3 minutes until a deep brown crust forms, then flip them.
Top each patty with a spoonful of pizza sauce, a slice of mozzarella, and pepperoni slices. Cover the skillet with a lid to melt the cheese.
Remove the burgers from the heat and let them rest for 2 minutes before serving on toasted buns.
1
g31
g10
g
American