A Better BurgerPosted: September 5, 2009
Settle for nothing but grass fed ground chuck. Season it simply, then shape it with a light hand. Grill it outside, or sear it indoors.
For Good Measure: For those who like their burgers well done, I poke a small hole in the center of the patty before cooking helps the burger center to get done before the edges dried out.
You can grill this burger, or pan-broil it in a twelve-inch cast-iron.
1 1/4 pounds 100 percent grass fed ground chuck
3/4 teaspoon salt- salt your steaks or hamburgers AFTER you cook them, as salt draws moisture out of the meat.
1/4 teaspoon ground black pepper
1. Break up chuck to increase surface area for seasoning. Sprinkle pepper over meat; toss lightly with hands to distribute seasoning. Divide meat into four equal portions (5 ounces each); with cupped hands, toss one portion of meat back and forth to form loose ball. Pat lightly to flatten into 1-inch-thick burger, 3 1/2 to 4 inches across, using fingertips to create pocked, textured surface. Repeat with remaining portions of meat.
2. If grilling, heat enough coals to make hot fire. When coals are hot and covered with white ash, spread them in single layer. Position grill rack and lid; heat until rack is very hot, about 5 minutes. Place burgers on rack; cover and grill, turning once, to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes on first side and 4 minutes on second side for medium, and 5 minutes per side for well done. If pan-broiling, heat skillet over medium-high heat. When skillet is hot (drops of water flicked into it evaporate immediately), add patties and cook, turning once, to desired doneness, using same times as if grilling. Serve immediately with buns and desired toppings.