Salaam alaykum dear readers!
Every once in a while I enjoy a good burger. The best one I've ever had is the one my husband makes! I'm convinced it has to do with his technique.
First thing is to start with ground beef that is 20% fat. When you make your patties, handle the meat as little as possible when shaping them. This is key; if you over-work the meat it's no where near as good.
Essentially you divide your pound of meat into thirds or fourths (remember it's going to shrink when you cook it). Shape each of those into a patty by gently shaping with just your fingers. They should be loose, not compact. Sprinkle your seasoning of choice on each patty.
Add some butter & a little olive oil to your pan and melt on medium - high heat. Do not skip the butter, this also has to do with the technique. Yes the meat is 20% fat and your adding more fat with butter and olive oil. By no means is this a healthy burger, but it's a really tasty one!
I personally enjoy European butter and use grass-fed Kerrygold Irish butter. Not only is grass-fed milk, cheese and butter better tasting but it's better for the environment and the cow! Costco sells Kerrygold in bulk which helps on the cost. Any extra butter can be kept in the freezer.
Once the butter is melted, turn the heat down to medium and carefully lift your burgers and place into the pan. Leave them to cook undisturbed until a nice brown crust has formed. You may have to lift an edge with a spatula to check every so often. Once the crust has formed, carefully flip the burgers over.
The amount of doneness you want, will dictate when you remove the burgers. We like ours well done so we wait for the other side to develop a slight crust too before removing. If you want cheese, add it to the top of the burger after you flip it.
Cut your burger toppings such as tomato, onion and pickle. Add your condiments such as mustard, ketchup and mayo.
Did you make the recipe? Comment below.
Servings: 3 or 4 burgers
- 1 pound ground beef 20% fat
Seasoning for burger patties
1 1/2 tablespoons butter
Drizzle olive oil
Sliced tomato, onion, pickle
Ketchup, mustard, mayo
Divide your pound of meat into thirds or fourths (remember it's going to shrink when you cook it). Shape each of those into a patty by gently shaping with just your fingers. They should be loose, not compact. Sprinkle your seasoning of choice on each patty.
Add the butter & olive oil to your pan and melt on medium - high heat then turn the pan down to medium.
Carefully add the patties and leave undisturbed until a nice brown crust forms then turn the patties over.
If you want to add cheese, add it at this point to the top of the flipped burger. Cook until a slight crust forms on the bottom of the burger for a well done burger. Cook for less if don't want well done.
Remove from the heat and add to your hamburger bun along with your tomato, onion, pickle, ketchup, mustard and mayo or whichever toppings / condiments you enjoy. Sahten!