Ground BeefJuicy Homemade Hamburgers
A great burger is mostly restraint. Handle the beef as little as possible, shape it gently so the patties stay tender, and salt the outside just before cooking. A dimple in the middle stops the burger from puffing into a ball. Then leave it alone in a very hot pan until it releases easily.
- for the burgers
- 1½ lb ground beef (about 80/20)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp neutral oil, for the pan
- 4 slices cheddar or American cheese
- to serve
- 4 burger buns, toasted
- lettuce, tomato, red onion and pickles
- ketchup, mustard or mayonnaise
makes 4 burgers, about ⅓ pound each.
- Divide the beef into 4 equal portions and shape each into a patty about 1 inch wider than the bun, handling it as little as possible. Press a shallow dimple into the center of each.
- Season both sides of the patties with salt and pepper right before cooking.
- Heat a heavy skillet or grill over high heat with the oil. Cook the patties 3 to 4 minutes without moving them until browned and releasing easily, then flip.
- Cook the second side until the burgers are cooked through, 3 to 4 minutes, adding a slice of cheese in the last minute and covering the pan to melt it.
- Rest 2 minutes, then serve on toasted buns with your toppings.
Leaner beef? Lean beef dries out faster. Add a spoonful of grated onion or a little oil to the mix, and do not overcook.
Want it extra seasoned? Mix a little Worcestershire into the beef or add garlic powder to the salt.
No grill? A cast-iron skillet gives a better crust than most grills.
Gluten-free? Serve on gluten-free buns or lettuce wraps.
Cooked burgers keep 3 to 4 days in the fridge. Shaped raw patties freeze well between sheets of parchment.
Smash burgers Press a loose ball flat on a screaming-hot pan for a lacy, crisp edge.
Mushroom Swiss Top with sautéed mushrooms and Swiss cheese.
Burger bowl Skip the bun and serve over greens with the toppings.
Kantan tip — do not press down on the patty while it cooks. Pressing squeezes out the juice that makes the burger juicy.