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the perfect hamburger

When enjoying a hamburger, don’t skimp on taste for some idea that less calories are important.  The meat to fat ration of 80-20 applies and results in the juciest hamburger.  Other ratios, such as 90/10 blend will give you a dry hamburger, and definitely stay away from anything lean.

The best grind of beef is chuck.  The most important thing is to meat to fat ratio.  We are making a pub style burger which contains 6 to 8 ounces of meat, and are best cooked on a grill or cast iron pan.  The cast iron pan is a preferred method to keep the fat dripping around the beef during the cooking process.

When choosing a bun, one of the key aspects are the bun size.  The bun should fir the meat almost perfectly to size.  Sesame, whole wheat, potato and brioche style is completely dependent on personal taste.

Hamburgers are one of the few meats that are best cooked right from the refrigerator for the fat to be solid when it goes into the pan or grill, so keep it cold.

the perfect hamburger

When enjoying a hamburger, don’t skimp on taste for some idea that less calories are important.  The meat to fat ration of 80-20 applies and results in the juciest hamburger.  Other ratios, such as 90/10 blend will give you a dry hamburger, and definitely stay away from anything lean.

The best grind of beef is chuck.  The most important thing is to meat to fat ratio.  We are making a pub style burger which contains 6 to 8 ounces of meat, and are best cooked on a grill or cast iron pan.  The cast iron pan is a preferred method to keep the fat dripping around the beef during the cooking process.

When choosing a bun, one of the key aspects are the bun size.  The bun should fir the meat almost perfectly to size.  Sesame, whole wheat, potato and brioche style is completely dependent on personal taste.

Hamburgers are one of the few meats that are best cooked right from the refrigerator for the fat to be solid when it goes into the pan or grill, so keep it cold.

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Ingredients

Recipe serves: 4
½teaspoon neutral oil, like canola, or a pat of unsalted butter
24 to 32 ounces ground chuck meat, 20% fat, coarse ground is best
salt and pepper, to taste
4 slices of your favorite cheese
4 hamburger buns, sized to meat patty in white, whole wheat, potato or brioche
sides
ketchup
mustard of choice
butter lettuce or any other type for crunch
bacon (2 pieces per burger)
cooked or raw onions, sliced thin
large tomatoes, sliced in 1/4 inch pieces
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the perfect hamburger
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  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • ½teaspoon neutral oil, like canola, or a pat of unsalted butter
  • 24 to 32 ounces ground chuck meat, 20% fat, coarse ground is best
  • salt and pepper, to taste
  • 4 slices of your favorite cheese
  • 4 hamburger buns, sized to meat patty in white, whole wheat, potato or brioche

  • sides

  • ketchup
  • mustard of choice
  • butter lettuce or any other type for crunch
  • bacon (2 pieces per burger)
  • cooked or raw onions, sliced thin
  • large tomatoes, sliced in 1/4 inch pieces

Directions

1
Done

Gently divide ground beef into 4 small piles of around 6 to 8 ounces each, and then lightly form these into thick patties of around 3½ inches in diameter, like flattened meatballs. Season with salt and pepper to your preference.
2
Done

Add oil or butter to a large cast-iron or stainless-steel saute pan and place over medium heat.

3
Done

Increase heat under saute pan to high. Put hamburgers into the pan with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over.

4
Done

Once you turn over the meat, if using cheese, lay slices on meat.
5
Done

Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare, 5 to 6 minutes for medium,
6
Done

Remove hamburgers from pan and rest for approximately 5 minutes,
7
Done

Toast the buns, or leave plain if preferred. Place hamburgers on buns and add all your favorite toppings.

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