Recipe: Hamburgers
PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 4 people
INGREDIENTS:
1lb. Ground Beef
Salted butter
Optional: cheese
SUPPLIES:
Cutting Board or Plate
Parchment Paper
Second plate
(Optional) baking sheet
Skillet
(Optional) Thermometer
STEPS
3 Days Before (if using frozen ground beef)
Take ground beef out of freezer and place on a plate or in a bowl in the refrigerator.(Cook Day) Take ground beef out of packaging.
Squish into a rectangular shape on a cutting board or plate.
Sprinkle a generous amount of Montreal Steak Seasoning.
(salt and pepper works also)Fold and roll ground beef into a “log.”
Divide “log” into sections based on size of burger you want:
• 4 sections for quarter pound burgers
• 6 sections for smaller/thinner 1/6 pound burgers
(like smash burgers)Roll each new section into a ball.
Set plate upside down on table and place sheet of parchment on top of the bottom of the plate.
Put the ball of ground beef in the center on the parchment paper on the plate bottom.
Using a long sheet of parchment, fold it over the top of the ground beef ball or with a second sheet, simply place on top.
Use a second plate to press down and flatten ball into a hamburger patty.
Remove hamburger patty and place on cutting board or baking sheet.
Repeat steps 7-12 until all hamburger is patted.
Generously season the tops of each patty with Lawry’s Seasoning Salt. (for thinner burgers or less salt, skip this)
Place skillet on stove and heat to medium high heat.
Place patties in skillet.
Add 4 slices of butter to skillet.
Reduce heat to medium.
Cook 3 minutes, basting burger with butter.
Flip patties and add a few more slices of butter.
Cook additional 3 minutes.
If adding cheese, put the cheese on now.
Add lid to pan and remove from heat to melt cheese.
1-2 minutes later, remove and enjoy.
You can check the temperature to be sure it is done. See note to the side.
NOTES:
The temperature of your burger depends on how you like your burgers cooked. According to the USDA, ground meat should be cooked to a minimum temperature of 160˚ which will give you a well-done beef burger. But if you like your burgers a little less done, aim for one of the burger temperatures below:
• Medium-rare: 130° to 135°
• Medium: 140° to 145°
• Medium-well: 150° to 155°
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Options:
Shredded butter: Instead of adding butter to the pan, you can use a cheese grater and grate some salted butter into your ground beef before you form the patties.
Egg yolk: To help burgers stay together, you can add one egg yolk - just the yolk, no egg white - per pound of ground beef. Mix well into ground beef mixture before adding to pan.
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You can use this same recipe when grilling burgers. Set grill to medium heat. Close lid after putting burgers on grill and then after flipping patties.
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Helpful Videos:
Gordon Ramsay's perfect burger tutorial | GMA
https://youtu.be/iM_KMYulI_s?si=97zmdMTafWwl3nWJ
Gordon Ramsay Makes an All American Burger