HOW TO COOK HAMBURGERS ON A SKILLET RECIPES

IRON SKILLET HAMBURGERS RECIPE - FOOD.COM

Iron Skillet Hamburgers Recipe - Food.com image

I found this recipe in the newspaper and have tweaked it over the years. The salt, heated to a high temp. in a black skillet, keeps the meat from sticking, but does not permeate the meat. I find that covering the heated dish with foil, after the butter and spices have been added, keeps the meat warm while the pan juices have time to permeate the hamburgers patties. The burgers are so tasty, the only thing I add to the buttered buns and meat are a few hamburger dills.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground chuck
salt & freshly ground black pepper
1 tablespoon Worcestershire sauce
4 tablespoons butter
1/2 teaspoon Tabasco sauce
2 tablespoons fresh lemon juice
1/3 cup fresh parsley, finely chopped
4 hamburger buns, buttered and lightly browned under oven's broiler

Steps:

Divide meat into 4 portions and lightly shape into patties, handling as little as possible.
Sprinkle the bottom of a large, heavy black iron skillet with a light layer of salt and heat the skillet on stove top until it is searing hot.
Add the patties and sear well on each side to seal in the juices. Reduce heat to medium high and cook meat for 3 minutes on each side.
When done, remove patties to warmed platter, sprinkle with salt and pepper and top each with 1 T. butter.
Sprinkle on Worcestershire, Tabasco, lemon juice and parsley and allow butter to melt on each patty. Serve meat on buns with pan juices.

Nutrition Facts : Calories 498.8, FatContent 27.9, SaturatedFatContent 13.2, CholesterolContent 141.1, SodiumContent 467, CarbohydrateContent 23.1, FiberContent 1.1, SugarContent 3.3, ProteinContent 37.1

HAMBURGERS (DINER STYLE) RECIPE - NYT COOKING

Hamburgers (Diner Style) Recipe - NYT Cooking image

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly.

Provided by Sam Sifton

Total Time 20 minutes

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

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