Description
A juicy ground beef patty layered with melted cheddar, creamy mayonnaise, and bold barbecue style sauce, all tucked inside golden toasted English muffins, the Moo Tang McLorne Muffin is rich, saucy, and packed with comforting flavor.
Ingredients
Units
Scale
- 1 pound ground beef
- 4 whole English muffins, split
- 4 slices cheddar cheese
- 1/2 cup barbecue style sauce
- 1/4 cup mayonnaise
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat.
- In a mixing bowl, combine ground beef with salt and black pepper. Form into 4 equal patties.
- Add a small amount of butter to the skillet to lightly coat the surface.
- Place the patties in the skillet and cook for 4 to 5 minutes per side until fully cooked and browned.
- During the last minute of cooking, place one slice of cheddar cheese on each patty and cover briefly to allow the cheese to melt.
- In a separate pan, spread butter on the cut sides of the English muffins and toast until golden brown.
- Spread mayonnaise on the bottom half of each toasted muffin, place the cheesy patty on top, drizzle generously with barbecue style sauce, and close with the top muffin half.
- Serve immediately while hot and melty.
Notes
- Do not press down on the patties while cooking to keep them juicy.
- Toast the English muffins just before assembling for best texture.
- Adjust the amount of barbecue style sauce to your taste.
- Cooked patties can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 9g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg