Tonight we continued our quest for the perfect burger, a pursuit that started more than five years ago when we got married. We’ve tried beef burgers, turkey burgers, stuffed burgers, burgers grilled over charcoal, burgers with a variety of toppings… We went a traditional route for dinner tonight.
The Not Quite Perfect Yet Burger
Yields 3-4 burgers
- 1 pound of ground beef (85/15 or 80/20 would be best for a juicy and flavorful burger, although we used 93/7)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon worcestershire sauce
- Canola oil
- 4 slices of cheese (optional)
- 4 hamburger buns
Mix the seasonings into the meat. Divide the meat into quarters or thirds (depending how big you want your burgers). Form the meat into 1/2 inch thick round patties. Since we’re currently under a burn ban, we cooked the burgers in my beloved iron skillet. Preheat the skillet over high. Once preheated, coat the skillet with a light layer of oil. Sear the burgers on the first side for about 4 minutes. Flip the burgers and sear the second side for about 5 minutes. If desired, place a piece of cheese on the burger after the fourth minute of cooking. Remove the burgers from the skillet and toast the buns in the skillet for about a minute.
While we enjoyed the burgers, they still weren’t perfection. They just didn’t taste as good as a restaurant burger. The quest goes on… Tips anyone?