![]() If you want a juicy, crispy burger follow what I just said. Salt and pepper my friend and be generous about it. Thats good, because a poll by FiveThirtyEight revealed that most people say they like their steaks medium rare. Another thing is - don't go crazy with stupid seasonings. Steak lovers dont need to worry so much about this. Flip it, let it go for another minute and throw your cheese on the burger and it cook for another few minutes.Īfter 10 to 12 minutes you should have a medium burger that will rock your socks off.When it starts cooking, wait until you see the sides start to brown - that lets you know it's gold on the bottom and has that crunch you're looking for.But remember - a great burger only gets flipped once. I prefer to cook the meat slowly between a medium high so it locks in more flavor but you can cook on a ridiculous temperature and have it quick. The water drop technique is a good way to see if it's hot and trust me you'll hear it if it is.Ī good 6 oz patty you should cook 4 to 5 minutes on each side. Get your pan to a haze which is when you can see faint smoke rolling.Gently make your patty a little bigger than the bun you'll be eating it on, maybe a 1/4 of a inch.The fat from the burger will create it's own grease anyway. You'll need a drop of olive oil if you don't have a non stick pan - if you do, don't worry about it. When you eat steak you want tender and juicy surely you want the same from your burger. Don't pack it down so tight that you get hockey pucks and don't flatten the patty with a spatula - you'll press out all that good juicy flavor. You can drop the bread in right after the flip and it will be perfect by the time the patty is done.įor one, don't rough your burger up - do it gently. Two more minutes and remove.Īs an added bonus, you can toast/fry some bread in the beef juices to create a patty melt style burger that will be oozing beefy goodness. ![]() Allow it to cook about two to three minutes, then flip and top with cheese, if desired. You might need a second spatula to remove the patty from the smashing one, as you lack the space space to heat it like you would on a griddle to prevent sticking. Place your balls of meat on the pan and smash them flat with a spatula. Your beef will put out plenty and oil will fry the burger instead of allowing a seared crust to develop. A commercial griddle can range in heat between 375 F and 650 F, so the temp here can vary quite a bit between places, I find hotter aids crust formation and allows the interior stay closer to medium.ĭo not use oil. You want your pan to be as hot as possible. Let the size of your patties be determined by the size of your pan, you need them small enough that once you smash you won't be touching the sides of the pan. Season your beef and roll into balls less than 1/4 of a pound. You need to use a fatty beef because you are going to be doing a few things that will restrict the amount of juice in the burger and the extra fat will mitigate that. Start with beef that is between 70/30 and 80/20. The way to make a proper griddled hamburger:
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