Perfect Stovetop Burgers
Description
People new to cooking or even experienced cooks may need a little help or tips on how to make the best burgers at home on the stovetop.
Ingredients
1 lb. ground chuck 80%-85% lean
kosher or sea salt, to taste
freshly ground black pepper, to taste
4 slices American or Cheddar Cheese
4 hamburger buns, toasted
Topping choices: ketchup, mustard, mayonnaise, lettuce, tomatoes, onion, pickles
Directions
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Place ground chuck in a medium bowl; season with salt and pepper; mix gently to combine, but don’t overwork the meat. Divide the meat into 4 equal portions.
Place each portion on a platter; gently press them into a 1" round patty. It should NOT be smooth, but leave some craggy edges and don’t press them too flat.
Use your thumb or fingers to press a “moat”, about ¼-½" from the edges, around the circumference of the burgers, making sure the edges of the burgers are a little higher than the indentation. This ensures the burgers will flatten out while cooking.
Heat a large skillet over medium-high heat; when hot, toast the inside of the buns. Set aside.
Using the same skillet, carefully place the patties in the pan, leaving some space between each patty. Cook burgers until nicely seared and browned halfway up the sides.
Flip the burgers over; cook to desired doneness. The FDA recommends cooking burgers to an internal temperature of 160°F to kill all bacteria.
To add cheese, remove skillet from the heat; place the cheese on top of the burgers; cover; allow the cheese to melt from the residual heat.
Serve on the toasted buns with desired toppings.
4 servings.