Is there a secret to frying a burger at home? I’ve only grilled burgers outside and even when my folks would fry a burger inside, I was always disappointed with the taste so I stuck to using the grill. Any recommendations, from oil to fry in, to ingredients would be appreciated.
Just do a search for “Burger of the Gods”, an Alton Brown recipe.
In essence, you buy about a half pound of chuck and a half pound of sirlion. Cut the meat into 1-1/2” cubes, and if you don’t have a meatgrinder, run the cubed meat in seperate batches in a food processor for ten pulses of one second each. Combine the now ground meat with a half teaspoon kosher salt, then form four patties about 3/4” thick. Don’t overwork the meat, just handle it enough to mix and form the patties. I put a little indent in the center because that keeps ‘em uniform as they cook.
Heat up a cast iron skillet for three minutes on medium high, cook burgers for four minutes a side, don’t press them and flip only once. Give the patties room, about two inches all around, so if you want all four to be done at once you may need two skillets. If you want medium instead of medium rare, go five minutes a side. Expect some smoke while they cook.
Let rest for two minutes before serving.
No oil needed. These burgers are amazingly good.