1. Buy Sirloin
2. Form Loosely Packed Patties
Resist the urge to mix the meat or add any fillers that require intense sculpting (read: onions, garlic, bread crumbs, Worcestershire sauce). Instead, carefully portion your ground meat into roughly even sizes. I highly suggest you go with eight-ounce burgers. Next, carefully dab each portion with about a teaspoon of olive oil, then gently pat the portions into a one-inch-thick patty that's just slightly less wide in diameter than a DVD. Don't push too hard or slap it around. Once you've got it into roughly the shape you want, set it down and stop touching it.
3. Season Well on Both Sides
A good layer of salt will also aid in creating a charred crust. Find a nice, rough-grained kosher salt or sea salt. I prefer Diamond Crystal brand kosher salt, because the grains are neither too big and crunchy nor too small. Now season the entire side of your patty with it. Don't scrimp -- you want even coverage, about half of a teaspoon per side. Crack some fresh ground black pepper over the burger, give it a gentle pat, then flip and repeat on the other side.
4. Use a Preheated Cast-Iron Skillet
While I'm busy preparing the meat, I pop my iron skillet into a 350-degree oven. Let it warm thoroughly for about 30 minutes, then, when I'm ready to cook, I move it over a medium-high burner. Finally, add a tiny bit (a tablespoon, no more) of olive oil to the pan. Does it smoke? Your pan is too hot -- take it off the burner for a couple of minutes, then try again. If it beads slightly and shines as it hits the pan, it's ready.
5. Flip Once; Don't Mess With It
Put in a maximum of two patties at a time into 12" cast iron skillet. You'll hear an intense sizzle as the meat hits the searing-hot iron. You might even get some smoke. This is good. Now, do not touch it! What's happening is the screeching-hot pan is creating a ridiculously rich crust. This crust will both seal in flavor and create flavor. It is the ultimate key to a great burger -- a thick crust that you cannot achieve on the grill. After about four minutes, or whenever you can see the side of the patty starting to turn from red to brown, carefully flip your patty and repeat on the other side. Immediately after flipping to the other side, cut off a pat of butter (about a quarter of a tablespoon), place it on top of each patty. Wait three to four minutes, until you see that the red completely gone from the sides. Add cheese now if you like, cover, and wait about one minute. (I strongly suggest sharp, aged cheddar.) Is the cheese melted? You're ready to plate.
A smear of mayonnaise on the bottom bun, along with a slice of (seasoned!) ripe tomato. Some caramelized onions and mushrooms also work nicely, as does a piece of Boston lettuce if you like. Bacon is also a personal preference, but I prefer not to add it here -- I want to taste the burger, not pork.
For extra credit, use a fresh-baked bun purchased, toasted on the inside only (a good time to do this is to put your cut buns face-down in the skillet when you add the cheese). Toasting the bun on the inside adds toasty crunch but does not make it so your teeth have to work to get through the bun -- that just squishes your burger and allows juice to seep out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)
|Recipe Makes: 4 Servings
|Calories from Fat: 478 (55%)
|Amt Per Serving
|Total Fat 53.1g
|Saturated Fat 21.7g
|Monounsaturated Fat 18.4g
|Polyunsanturated Fat 1.3g
|Total Carbohydrate 37.4g
|Dietary Fiber 4g
|Sugars, other 33.4g
Powered by: USDA Nutrition Database
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: 876
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!