Cold beef hits hot iron—fat and precision are all this burger needs
Ingredients
Ingredients
- FOR THE BURGER PATTIES:
- 2 pounds burger blend ground beef, 80% lean at MAXIMUM leaning toward 70% where possible, cold from the refrigerator
- FOR BURGER ASSEMBLY:
- 6 brioche burger buns
- romaine lettuce, crisp
- red onion, sliced thin
- dill pickle, sliced
- dijon mustard
Method
-
01
Mix ground beef with spices in bowl
3 minKeep beef cold from refrigerator.
-
02
Weigh and form six 1/3 pound beef balls
5 minWork fast and handle the meat as little as possible—you want those balls ice-cold when they hit the griddle, so they'll sear instead of steam. Chill your hands if you need to, and don't compress them; they should be loose enough to fall apart slightly when you flatten them.
-
03
Press each ball into uniform patty with burger press
8 minUse burger paper on both sides; can use alternative method if no press.
-
04
Refrigerate formed patties to blend flavors
2h mMinimum few hours, up to overnight.
-
05
Cook burgers on griddle or skillet flipping as needed
8 minCan use flat top, cast iron, or grill per preference.
-
06
Assemble burgers on brioche buns with toppings
4 minMustard, red onion, pickle, and romaine lettuce recommended.
From Mike's Notebook
Weigh your patties to exactly 1/3 pound each — consistency is what makes the crust reliable.
Skip mixing spices into the cold beef; season the griddle-side right before the first flip.
Don't press the patty after it hits heat — let the griddle do the work for you.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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