4 Serves
20 Mins
Divide the lean minced beef into four equal portions and gently shape them into loose balls without overworking the meat.
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FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
11 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
640 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat a cast iron skillet or heavy-bottomed pan over high heat and lightly coat with vegetable oil.
Place the beef balls into the hot pan and immediately press them down firmly with a spatula to create a thin, flat patty. Season the top generously with salt and black pepper.
Sear the patties for 2-3 minutes until a deep brown crust forms, then flip and cook for another 1-2 minutes until the desired doneness is reached.
22
g17
g39
g
French
American