Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -Pam Coombes |
1 tablespoon | + 1 tsp olive oil |
1 teaspoon | Minced garlic |
4 \N | Crusty hamburger rolls, splt |
\N \N | In half |
1 bunch | Scallions, trimmed |
⅛ teaspoon | Salt |
2 teaspoons | Chopped fresh thyme leaves |
\N \N | Or 1/2 tsp dried |
½ teaspoon | Freshly cracked black |
\N \N | Peppercorns |
1 pounds | Lean ground beef |
8 slices | Ripe tomato |
½ cup | Crumbled goat or feta cheese |
Heat grill or broiler. Mix olive oil and garlic in a cup. Brush over cut sides of rolls. Grill cut-side down or broil cut side up until toasted, about 30 seconds. Remove rolls to a serving platter. Grill or broil scallions 2 minutes per side or until lightly charred. Cut each in half crosswise. Mix salt, thyme, and cracked peppercorns in another cup. Shape beef into 4 patties. Sprinkle both sides with thyme mixture. Grill or broil 2½ to 3 minutes per side to medium doneness. Meanwhile put 2 slices of tomato and half the scallion pieces on bottom half of each roll. Top with a burger, cheese and remaining scallion pieces. Cover with roll tops. Per Serving: 457 cal, 28 g pro, 26g car, 27 g fat, 83 mg chol, 466 mg sod.