Burgers On Italian Rolls

My Friday night beef was burgers. I started by making some Italian rolls. My shaping was less than ideal because I started by rolling out the dough to better gauge how much I used on each roll. I now estimate that one batch of dough should make four buns.

I cooked thick burgers using a reverse sear: cooking in the oven to almost done, then searing in the pan.

I browned the buns in olive oil.

I added lettuce, sauteed onions, and brown mustard. Wow! The thick burgers were a great change of pace from today's typical restaurant burger. Can't beat Nebraska beef.

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