Try buying beef that’s freshly ground at the butcher counter for the best quality.
For instance, if you have 1. 5 pounds (0. 68 kg) of meat, you can make about 4 portions.
You don’t need to mash the patties or knead the meat. That will make the meat tough.
However, if you prefer your patties to puff up, you can skip this step.
Don’t leave the patties out at room temperature, as that can encourage bacteria to grow.
You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.
You can also add a little pepper, if you’d like, or even use a seasoning mix like seasoned salt.
If you have one, use a splatter screen to avoid popping grease from the pan.
Use a thin spatula for flipping. A thin spatula makes it easier to get under the seared crust. [9] X Research source
Check the temperature by inserting a meat probe from the side. Ground beef is well-done at 160 °F (71 °C). The Food and Drug Administration recommends cooking ground beef to this temperature. [11] X Research source
It helps to add cheese at the end, as it will help the patty stay together.
Many cheeses work well with hamburgers. American cheese melts well, but cheddar, Gouda, Monterrey jack, blue cheese, or Swiss are also be delicious. It can help to add a small dash of water to the pan. The water will instantly turn to steam under the lid, and the steam will help melt the cheese.
You can use condiments like mayonnaise, ketchup, mustard, or bbq sauce. For toppings, try raw onions, grilled onions, lettuce, tomato, grilled mushrooms, cooked bacon, or avocado slices, just to name a few.
