Bunless Hamburger Bowl with Sriracha Sauce
24 ounces ground beef
1 tablespoon Worcestershire sauce
1 ½ tablespoon s.a.l.t. Tuscan Farmhouse Blend
4 slices Sharp White Cheddar Cheese
½ head iceberg lettuce, finely shredded
Pinch of s.a.l.t. sisters Sriracha Infused Sea Salt
1 medium tomato, diced
1 large dill pickle, diced
½ small red onion, thinly sliced
Preheat the oven to 375 degrees.
Breaking the meat up into small pieces evenly spread out the meat on a cutting mat or a piece of parchment paper. Add the Worcestershire sauce and Tuscan Farmhouse Blend. Gently mix in the seasoning without overworking it.
Divide the meat into 4 portions (about 6 ounces each). Form each portion into a ball-shape then gently form each ball into a patty about 3 ½ inches wide and 1-inch thick.
Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
Transfer the skillet and hamburgers to the oven and continue cooking to desired doneness, 6 to 8 minutes for medium-rare, 8 to 10 minutes for medium and 10 to 12 minutes for well done. Top with cheese during the last couple of minutes of cooking to melt.
To build the bowl:
Put the shredded lettuce in a medium size soup bowl. Add a spoonful of Sriracha sauce and a pinch of Sriracha sea salt on lettuce and toss. Put the hamburger on top of the lettuce. Then top the burger with Sriracha sauce, diced tomato, diced pickle and a few slices of red onion.
4 tablespoons mayonnaise
1-2 tablespoons Sriracha sauce
1/2-1 teaspoons s.a.l.t. sisters Sriracha Infused Sea Salt