The Best No Fuss Hamburger
- PREP
We keep homemade hamburgers simple and use quality meat, salt and pepper. When forming the hamburger patties, be careful not to over work the mixture since this can make the burgers tough when cooked.
You Will Need
1 pound (450 grams) ground beef chuck or round
Salt and fresh ground black pepper
Butter, as needed
Directions
Take the beef out of the refrigerator and allow it to sit at room temperature for about 5 minutes before forming the patties. Form beef into three 5 to 6 ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.
Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties 3 to 4 minutes on each side, depending on how well done you like it.
Rest burgers covered loosely with aluminum foil for 5 minutes then serve on a buttered bun with lettuce, tomatoes and onion (or how you like it).
Adam and Joanne's Tips
- Burger Doneness: Rare = 120 degrees F; Medium-Rare = 130 degrees F; Medium = 140 degrees F; Medium-Well = 150 degrees F; Well Done = 160 degrees F
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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