Cast-Iron Skillet Burgers
For the best advice, although I’ve been making burgers this way for (too many) years (and I am able to buy good ground beef locally), I give you Alton Brown and his ⤵
There’s also a video recipe
8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties (4″ x 3/4″).
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
– show: Good Eats
*Alton stresses that salt is all the seasoning you need for a perfect burger. (Although I do love the salty sear, you know I like seasonings; good pepper, garlic, Grill Mates Montreal Steak Seasoning. Just sayin)
Kosher Salt 😋
The “NEW” Old-Fashioned Meat Market & Butcher Shop ⤵️
Von Hanson’s Meats & Spirits – Meat Market & Butcher Shop
Now that’s a good sandwich! Being between Baiz Middle Eastern Meats and Von Hanson’s Meats!
And they have good recipes on their website!
My future burgers will be shaped better, now that I’ve ordered ➡ Adjustable Nonstick Burger Press from Williams-Sonoma
Also nearby ⤵
I like mine most often with cheddar, onion & Sweet Baby Ray’s BBQ Sauce.
There are times when I like an everything burger ➡ ☺ 😍😋