Try this No Fuss Hamburger Recipe recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 hamburger (163g)
- Sodium 4650.96000744154 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Form beef into three 5 to 6 ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.
- Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties 3 to 4 minutes on each side, depending on how well done you like it.
- Rest burgers covered loosely with aluminum foil for 5 minutes then serve on a buttered bun with lettuce, tomatoes and onion (or how you like it).
Forming raw patties well ahead of cooking requires careful cold management to maintain the fat structure inside the grind. Shape the portions into five to six ounce discs while the meat remains near 38 degrees Fahrenheit, then place them on parchment paper inside an airtight container for up to 48 hours in the refrigerator. Freezing unseasoned patties works effectively if each piece is wrapped tightly in plastic film to prevent freezer burn; thaw them completely in the refrigerator for 24 hours before cooking. Ground chuck containing an eighty-to-twenty lean-to-fat ratio yields the most reliable juiciness, as excessive lean content dries out rapidly under high heat.
Cast iron provides the superior thermal mass needed to develop a proper crust without overcooking the interior. Preheat the skillet over medium heat for five full minutes before adding butter, ensuring the surface reaches roughly 375 degrees Fahrenheit for immediate searing action. Pressing a central dimple into each raw patty counteracts the natural protein contraction that causes the center to dome upward during cooking. Cook each side for three to four minutes to achieve medium-rare doneness, watching for clear edges and deep brown caramelization.
Resting cooked patties loosely under aluminum foil for five minutes allows internal muscle fibers to relax and reabsorb moisture that would otherwise escape onto the plate. Covering the meat too tightly traps steam and softens the exterior crust, so tent the foil loosely to retain warmth without condensation. Transferring the rested patties to buttered buns requires immediate service to prevent the bread from becoming soggy from residual meat juices.
Pairing these burgers with crisp, water-dense toppings like butterhead lettuce and sliced beefsteak tomatoes provides necessary textural contrast against the rich beef. Acidic elements such as thinly sliced raw red onion cut through the rendered fat of the chuck, balancing the overall profile of the plate.
