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burger

The Basic Burger

Makes 3-4 burgers

Ingredients

  • 1 lb ground beef
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbs worcestershire sauce optional

Instructions

  1. COMBINE the ground beef with the salt, pepper, and worcestershire (if using) in a large bowl. Loosely toss the mixture together so that the seasoning is evenly distributed. A folding method, similar to incorporating beaten egg whites into a batter, works well here.
  2. DIVIDE the meat into three or four equal portions, depending on how many burgers you’re making.
  3. SHAPE the meat into patties gently, patting it into place with your hands – no need to squeeze. The patties should be a little loose when you’re done and feel like they might fall apart if you’re not careful with them. When you have the shape you want, lightly press a thumb into the center of each patty to create a little divot.
  4. GRILL the patties on a grill set to medium heat – too hot and they will char on the outside before they’re cooked, too low and they won’t get nice caramelized bits. It may take some testing to find how how your grill should be to achieve this. I like to cook mine about 7 minutes on each side, flipping them at the four minute mark so each side gets cooked for a four minute period and a three minute period. If you like your burger closer to medium than rare, add a few extra minutes. You could also cook these in a pan on medium high heat, following the same steps when it comes to timing and flipping. If you don’t use a non-stick pan, grease it a little before cooking. While the burgers will give off some grease as they cook, it won’t be fast enough to lubricate the pan while the first side cooks.