More a method
than a recipe, use this as a guide for cooking burgers indoors. For the true classic,
garnish the burger with cheese (melted on the bun, not on the meat) and add lettuce,
tomato, and mayonnaise. Yields 4 burgers.
1-1/4 lb. ground
beef, preferably 85% lean
3/4 tsp. salt
1/2 tsp. freshly
ground black pepper
Season the ground
meat with the salt and pepper.
Divide the meat
into 5-oz. portions.
Using your hands,
gently shape each portion into a patty about 3/4 inch thick and about 3-1/2 inches
Heat a nonstick
griddle or a cast-iron pan over high heat until very hot.
(You want the
burger to cook in its own fat.)
Using a spatula,
lay the burgers on the pan without crowding them.
too close together, they’ll steam.)
Turn the heat
to medium high and cook until nicely browned on the first side, about 5 minutes
Resist the urge
to press down on the burger, which forces out the juices and dries the meat.
Flip the burgers
over and cook until done to your liking, about another 5 minutes for medium
(cut into a
burger to check).
(per serving): Size : beef only, Calories (kcal): 250, Fat (kcal): 13, Fat Calories
(g): 110, Saturated Fat (g): 5, Protein (g): 31, Monounsaturated Fat (g): 6, Carbohydrates
(mg): 0, Polyunsaturated Fat (mg): 1, Sodium (g): 470, Cholesterol (g): 95, Fiber