Description
A tested weeknight recipe for juicy burgers with a perfect crust and tender center, using simple techniques for consistent results.
Ingredients
Scale
- 900 g (2 lb) ground beef 80/20 blend
- 15 g (1 tbsp) kosher salt
- 1.5 g (1/2 tsp) freshly ground black pepper
- 30 g (2 tbsp) unsalted butter (optional)
- 4 burger buns
- 60–80 g (2–3 oz) thinly sliced cheddar or American cheese (optional)
Instructions
- Weigh and portion the meat: Divide the ground beef into four equal portions, about 225 g each, and chill for 10 minutes.
- Shape the patties: Flatten each portion into a round about 2 cm thick and 10–11 cm wide, making a dimple in the center.
- Salt early: Sprinkle kosher salt evenly on the patties and return to the fridge for at least 10 minutes.
- Preheat the pan or grill: Heat your skillet over medium-high until it is very hot.
- Cook the patties: Cook patties in the hot pan for 2–3 minutes each side; add cheese in the last minute if desired.
- Rest and finish: Let the patties rest for 4–5 minutes and toast the buns before assembling.
Notes
For best results, use 80/20 ground beef, avoid overworking the patties, and let them rest after cooking to maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 610
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg