I love burgers. Until recently, I didn’t realize what makes them so very good: the thinner the patty, the easier it cooks, the better it tastes. You don’t need to season it a lot.
What you’ll need
- Metal spatula
- Stainless-steel pan
- Bread or buns (y’know)
- Cheese (slices or otherwise)
- Ground beef (1 pound makes 4 patties)
- Onion powder
- Garlic or garlic powder
- Pepper (optional)
- Any, but I prefer ‘secret sauce’ (mayonnaise and ketchup, mixed together).
Steps to reproduce
- Cut the ground beef into quarters. You’ll want four parts. Roll each part into a ball. This will be our patty.
- Place the ball into the pan. You can probably fit two.
- By hand or with the spatula, smash the ball of ground beef until it is as flat as you are comfortable working with. (So that it will not break apart.)
- Put whatever seasoning(s) you want on it. (You don’t even need much more than salt.)
- Cook on medium-high heat, flipping occasionally, and smashing down again when you see it shrink up. (We’d like it to remain as flat as possible.)
- Squishing the blood out of it will enable you to see if it’s cooked all the way through, without cutting through it. When you don’t see any more blood coming out, give it a few more minutes, and it’ll be done.
- When finished, lay a slice of cheese on each patty. Turn the heat off; wait a few minutes, then flip them over, so the cheese melts, but does not burn. Remove patty from pan before cheese burns.
- Take your bread or buns and put down a layer of the secret sauce.
- Place patty on top. (You can use both, if you want, but this feeds two people. It makes two burgers.)
- Enjoy! :>