Hamburger, Optimal way to cook

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Grind The beef coarsely. The real sticklers grind their own meat to ensure freshness and to have ultimate control over the product. But since 74% of you don’t have a grinder, the best solution is to ask your butcher to do it for you, using chuck beef. That’s going to get you that meaty flavor. If your butcher won’t do that (which, mind you, is unlikely—even supermarket butchers will usually grind your meat if you ask!), be sure to look for packaged coarse-ground beef with an 80/20 lean-to-fat ratio.

Ingredients

• 1 lb. coarse-ground chuck beef
• 2 Tbsp. canola oil
• Kosher salt
• Freshly ground pepper
• 4 slices American cheese (optional)
• 4 hamburger buns (we like potato buns)

Details

Servings 4
Preparation time 34mins
Cooking time 44mins

Preparation

Step 1

Divide beef into 4 portions and lightly shape each into a 1”-thick disc.

Make a dimple in the center of each disc for even cooking.
--As meat cooks, it shrinks. Creating a shallow dent in each patty will counteract this natural process, so that you end up with an evenly shaped—and cooked—patty.

Cover and refrigerate for 30 minutes. Once formed and before cooking.
--will help them keep their shapes. So stick them in the fridge for at least half an hour.

In large cast-iron skillet over medium-high heat, warm the canola oil.

Season one side of the patties with salt and pepper and place, seasoned-side down, in the pan.
--Season liberally, when it comes to salt and pepper. But do it just before cooking, otherwise you’ll draw out liquid from the meat and end up with a dry burger. Season one side, then start cooking with that side down, season the other side in the pan, then flip and cook that second side.

Cook for 4-5 minutes, or until a nice crust forms.
--Leave it be. Resist the urge to press down on the patties when cooking them. When you do that, you’re pushing those delicious juices out of the burger. So… don’t do that.

While patty is cooking, season its other side.

Flip and cook another 4-5 minutes.
--Leave it be, again, Don't press down on the patties.

(For a cheeseburger, place 1 slice of cheese atop each patty 1 minute before finished and cover with a lid to melt cheese.)

Remove patties and Leave them be one more time.
--Just like you would with roast chicken or a ribeye, pull the meat from the pan and let it rest on a plate or cutting board for up to 5 minutes. This gives them a little time to redistribute their juices—and you geta sumptuous burger.