This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free hamburger buns in this dish. Check for flour or modified food starch in pre-shredded cheese.
"If the melting pot exists, the cheeseburger may well be its most palpable product; to take a bite of it is to take a bite of history..." -Elizabeth Rozin, Cookbook author
I was a bit tripped up by this recipe. I had made the burgers the first time and they were on the salty side. While I am more sensitive to sodium content than some people, it seemed odd because I hadn't added that much salt. I chalked it up to the provolone cheese. I had picked it up in a hurry and it was a Kraft® product that had more salt than the cheese I usually purchase.
I didn't like the texture of the provolone anyway, and switched to mozzarella (which is great), but there was still the saltiness. That's when my wife checked the can of Creole spice I was using. Tony Chachere's is a popular brand in New Orleans, and I had used their Salt Free Seasoning before, but only in stews and such.
A look at the can showed that it used potassium as a salt substitute. Checking my other brands in the house, including Paul Prudhomme, McCormick, and Spice Hunter showed that they were salt and potassium free: just spice.
The third time using the McCormick was the charm, with a great burger that's not too salty.
It just goes to show, however, just how important reading food labels can be. Even with more than three decades of obsessing over Nutrition Facts and ingredient lists on packages I was tripped up.
Servings: 2 | Serving size: one cheeseburger
Cooking Time: 30 Minutes
This recipe can easily be multiplied.
Place the olive oil in a small skillet over medium high heat.
Add the onion and cook for 3 minutes. Stir frequently.
Add the green pepper and cook for 3 minutes. Stir frequently.
Add the Creole spice blend and cook for 1 minute. Stir frequently.
Add the water and cook for about 1 minute until the water evaporate. Stir frequently.
Remove the onion and green pepper mixture to a mixing bowl and chill well.
When the onions and peppers are cold, place the ground beef in the mixing bowl and add the salt and pepper.
Using a fork, blend in the seasonings well.
Divide the ground beef in half and pat into two patties.
Preheat the oven to 375°F.
Place a medium sized skillet in the oven.
When the oven is hot add the burgers to the pan.
Cook for about 5 minutes on one side and turn.
Top each with half of the sliced cheese and cook for about another 5 minutes.
Serve on the hamburger bun.
Top with lettuce, tomato and onion as desired.
Serving size: one cheeseburger
|Calories 340||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 5g||26%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 26g||9%|
|Dietary Fiber 4g||13%|
|Vitamin A 0%||Vitamin C 19%|
|Calcium 9%||Iron 20%|
|Vitamin K 3mcg||Potassium 400mg|