For a grilled burger, as with a smashed patty, a finer grind is the way to go. Pan seared fatty patties, grind with a larger plate. When doing a finer grind, still use the larger plate for the first grind through. If you want a smash burger, smash it only one time, which is right when it goes into the pan. Then do not move the patty until it's ready to flip. Never smash on a grill, if you made the burger nice and loose, which you did, right? Then smashing it will just make you lose the whole burger to the charcoal pit below.
Grinders and the items they're grinding will result in a much better grind, if they are very cold. You don't want the food fully frozen, but if it's just starting to freeze, you should be good to go.
Put the beef in the freezer for 20-30 minutes. Run the beef through a meat grinder. Add all the seasonings, except for the salt, to the beef. Gently mix in, then run the beef through the grinder a second time. Divide the meat, into 4 equal portions. Gently form into your desired patty shape. If grilling, or frying a thicker patty, make the center concave.
Preheat grill or cast iron pan over high heat. Sprinkle with the salt, then gently place the beef patties on the grill, or into the pan. Sear on one side, just until the juices are starting to surface. Gently turn the burger over. Again, cook until the juices are just starting to surface. Immediately remove the burgers, from the heat, onto a cooling rack.
Coat the inside of the buns with ghee, and toast on the grill or in the pan.
Grilled or raw: jalapenos, onions, mushrooms, tomatoes
For the buns, coat with: aioli, mustard, ketchup, bbq sauce
Cheese - american, pepper jack, cheddar (aged cheeses melt less, and generate more oil), gouda, may want to grind the cheese with the beef...
grind other meats into the burger, ie maybe ham, or pork shoulder, lamb, bacon
Season right before putting to the heat, https://www.cooksillustrated.com/how_tos/6586-when-to-salt-burgers
Based on: https://www.thespruceeats.com/easy-burger-seasoning-blend-3060752 &
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 469 (56%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||69 %|
|Saturated Fat 21.5g||107 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 169.2mg||52 %|
|Sodium 562.5mg||19 %|
|Potassium 861.1mg||23 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 37.1g|
|Protein 52.1g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 844
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