Schnippers Old Fashioned Recipe
A fresh take on a classic dish with fresh roma tomatoes and seasoned beef.
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Ingredients
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Beef & Seasoning
Tomato Topping & Greens
Assembly & Bread
Method
Beef & Seasoning
- 1
Form & Season Patties
Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, onion powder and garlic powder. Gently mix with your hands or a spatula until just combined — do not overwork. Divide into 4 equal portions and form into patties about 3⁄4 inch thick, making a shallow dimple in the center of each patty with your thumb to promote even cooking.
- 2
Cook Patties
Heat a large skillet or griddle over medium-high heat. When hot, add a light sweep of oil or, if using a nonstick pan, place patties directly. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). If using cheese, place a slice on each patty during the last 1 minute of cooking and cover to melt. Transfer cooked patties to a plate and tent loosely with foil to rest for 3 minutes.
Tomato Topping & Greens
- 3
Prep Tomatoes & Onions
While the patties cook, core and finely dice the Roma tomatoes (you should have about 2 cups). Place diced tomatoes and thinly sliced red onion in a medium bowl.
- 4
Make Quick Vinaigrette
Whisk together extra-virgin olive oil, red wine vinegar, sugar, salt and black pepper in a small bowl until emulsified.
- 5
- 6
Prepare Greens
Toss the baby arugula or leaf lettuce with a light drizzle (about 1 tsp) of the prepared vinaigrette so greens are lightly dressed but not soggy.
Assembly & Bread
- 7
- 8
Assemble Schnippers Old Fashioned
Place a toasted bun bottom on a plate. Add a small handful of dressed greens, then place the rested beef patty (with melted cheese if used) on top. Spoon a generous portion of the dressed Roma tomato mixture over the patty. Add a small smear of Dijon mustard to the top bun if desired, then close the sandwich. Repeat for remaining portions.
- 9
Serve
Serve immediately while patties are warm and tomatoes are fresh. Recommend serving with fries or a light slaw. Leftover tomato topping can be refrigerated for up to 2 days.