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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A last-minute quick meal turned into a family favorite. Best homemade skillet burgers I have ever had and they are surprisingly not too bad for you! Making them into sliders on lightly toasted sourdough is an amazing gourmet treat for guests! My boyfriend got out the ketchup, and after one bite of these burgers he put the ketchup away. These burgers are perfect as-is--you don't even need buns!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
5
Yield:
5 burgers
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly oil a large skillet and put over low heat.

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  • Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.

  • Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

Nutrition Facts

345 calories; protein 26.5g; carbohydrates 3.8g; fat 24.4g; cholesterol 82mg; sodium 1650.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
3.31.20 Scaled this down to 2 servings and made sliders using brioche rolls. Since the burgers had goat cheese in them, I didn’t add any cheese on top (only caramelized onion), and I’m glad I didn’t because you really taste the goat cheese. They were super tender, moist, and just delicious. I rarely fool around with adding a bunch of ingredients when making burgers (typically grilling), but these were really good! Thanks for sharing your recipe. Read More