Humphrey-Burgers - Broiled Ground Beef on Toast
This is an easy lunch dish that my mother improvised and I grew up with.
This is an easy lunch dish that my mother improvised and I grew up with.
- Carbohydrate 30.042365 g
- Cholesterol 24.32389084125 mg
- Fat 6.4350245525 g
- Fiber 4.5607001196146 g
- Protein 15.439924105 g
- Saturated Fat 1.9720782159045 g
- Serving Size 1 1 (144g)
- Sodium 698.0208545465 mg
- Sugar 25.4816648803854 g
- Trans Fat 1.39881556303625 g
- Calories 247 calories
Step-by-step
- Spread a small amount of mustard on each slice of bread.
- With a fork spread a thin layer of ground beef on the bread making sure to spread it out to the edges.
- Sprinkle a little onion powder and basil on top and place under a broiler for 3 minutes or so until the meat is brown, and the crust is dark.
- Serve with catsup if desired.
Working Under the Broiler Element
Direct radiant heat requires precise management when cooking raw protein atop a carbohydrate base. Set the oven rack six inches below the heating element to allow the meat time to render its fat and brown before the bread incinerates. Leaving the door slightly ajar permits visual monitoring of the browning process.
Applying Meat to Bread
Spreading lean ground beef directly onto untoasted bread requires a firm touch with a fork tines to create a uniform layer that reaches the crust edges. This edge-to-edge coverage prevents the bread perimeter from curling upward and burning during the three-minute cooking window. Mustard applied underneath acts as a moisture barrier, protecting the crumb from becoming soggy.
Managing Texture and Heat
Intense top heat transforms the surface of the beef while drying excess moisture from the loaf. Watch for the juices to bubble and the meat to lose its pink coloration completely, signaling that the interior has reached a safe temperature without overcooking the grain.
