I don’t know, maybe I’m late to the party. But, I just discovered my favorite way to do a hamburger – in a cast iron skillet. Cooking this way allows you to get a nice, crispy sear providing great texture while sealing in the juices. And I like to drink a big, New World wine with my burger. Try this on for size:
Good hamburger meat – Ground sirloin, ground chuck
For seasoning 1 pound of meat:
2 tsp kosher salt
1 tbsp black pepper
1 tsp smoked paprika
1tsp minced rosemary
1tsp of garlic powder
Add the seasoning to the beef and work it in really well. Make into patties. Place a pat of butter onto the skillet on high heat, top it with the burger and press down lightly. Turn the heat down to medium high. Cook for about 90 seconds and flip it. Press down lightly and cook for 90 seconds again. Add a thick piece of good Cheddar cheese, put a lid over it and remove it from the heat to melt. The burger should be about medium to medium well.
Saute some onions and bell peppers to add to the top of the burger and I recommend only mayonnaise for this burger. The crunch on the outside of the burger is really great and the sauteed veg is a perfect complement to the spice in the burger.
La Posta “Cocina Blend”, Malbec/Bonarda $14.99
Porcupine Ridge Syrah $11.99
Cono Sur Cabernet Sauvignon, “Vision” $13.99
Rutherglen Red, Shiraz/Petite Sirah $12.99