We eat a lot of burgers at our house. My husband’s favorite are grilled with cheddar cheese and lots of caramelized onion, but my favorite is this juicy skillet burger because it reminds me of steak. A great burger shares many properties with a steak. It should have a delicious beef flavor, a great sear and seasonings that bring out and enhance its natural flavors (but not overpower them).
There shouldn’t be anything stopping you from creating a juicy skillet burger yourself. The secret is to hand pack the burgers with care (DON’T over pack!), season the outside with salt and pepper and cook them in a very hot skillet. I added grated onion and worchester sauce, which compliments our beef and enhances the natural unami our grass-fed dry aged burgers already possess.
Another great burger recipe for the grill can be found here.
Juicy Skillet burgers
I’m a fan of cranking up my gas stove and heating my cast iron skillet for at least five minutes, making it blazing hot.
- 1 pound of ground beef
- 1-2 teaspoons of Worchester sauce
- 1 tablespoon grated onion
- Sea salt and ground pepper as seasoning
- Mix the ground beef, Worchester sauce and grated onion together, making sure to incorporate evenly.
- Form 3 patties loosely. Make sure you don’t press or pat them down too much.
- Create a dent with your fingers in the middle of the burger.
- Set aside. Meanwhile, heat a cast iron skillet at high for at least 5 minutes. You want it very hot, so hot it smokes.
- Add heat tolerant oil to the pan such as lard or canola oil.
- Season the outside of the burgers with salt and freshly ground pepper right before you cook them. (salting the outside helps keep the juice inside the burgers)
- Cook the burgers; you want to get a delicious sear, so your home or apartment might get a bit smoky (I think it is worth it). Cook for about 4 minutes on one side and then 3 minutes on the other, or to your liking. My husband usually likes his thick burgers medium well, and I like them medium rare. But with the wonderful sear you get from these savory burgers, I like them medium well too!
- As stoves range in temperatures, a quick read thermometer might be helpful if you are cooking for people with differing preferences. The USDA recommends that you cook ground beef to an internal temperature of at least 160 degrees.
- Serve and enjoy!