Recipe Details
Ingredients
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7slicespotato bread
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1poundground chuck
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1teaspoonkosher salt
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½teaspoonfreshly ground black pepper
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¼teaspoongarlic powder
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¼teaspoononion powder
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1cupvegetable oil for frying, or as needed
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6hamburger buns, split
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¼cupprepared yellow mustard, or to taste
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¼cupdill pickle slices, or to taste
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1pinchchili powder, or to taste (Optional)
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1pinchcayenne pepper, or to taste (Optional)
Cooking Directions
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Gather the ingredients. Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
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Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
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Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
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Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
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Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
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Dampen your fingers with water and form mixture into hamburger patties.
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Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
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Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.
Cooking Tips
You can use 8 ounces of store-bought coarse fresh bread crumbs instead of making your own. I used 7 slices of Orowheat potato bread, but any white sandwich bread will work. The Orowheat is a large slice, so if you are using the smaller square sandwich loaves, you will probably need 12 slices. Removing the crust is optional, but I think makes for a better crumb.
You can prepare these patties ahead and chill until ready to cook, or they freeze very well.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories268 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 6g |
29% |
Cholesterol 54mg |
18% |
Sodium 736mg |
32% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 1g |
4% |
Protein 16g |
32% |
Potassium 269mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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