The BEST Burger
Want to master the perfect burger? Here is my recipe, tips and tricks for making the tastiest, juiciest burgers!
Servings: 6
Calories: 551kcal
Ingredients
- 2 pounds ground beef 80/20 is best
- 1 egg beaten
- 1 1/2 teaspoons dry mustard
- 1 teaspoon Worcestershire sauce more if you prefer
- 2 Tablespoons ketchup
- 2 Tablespoons sour cream yogurt can be substituted
- 1/4 cup onion minced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- Kosher Salt and Butter for frying
- American cheese slices
- Soft bakery style burger buns
- Topping: Bacon lettuce, red onion, tomato, ketchup, mustard and mayo
Instructions
- In a bowl, whisk egg until beaten. Add to it all of the spices, sour cream and ketchup. Whisk again to combine. Crumble the ground beef into the bowl, gently with your hands. Using your hands, mix it all together. *Remember not to over handle the meat*
- I made 6 ounce patties, leaving that "well" in the middle. Remember, the patties will shrink when you cook them, make them a little bigger to make up for that.
- Place the burgers in the refrigerator until you are ready to cook them.
- Drop a pat of butter in your hot cast iron skillet, when it's melted place buns (inside down) and toast for a minute or two. Set aside.
- Add a couple more pats of butter into your hot cast iron skillet, sprinkle both sides of your hamburger patty with Kosher salt, and place in pan. Cook for about 6-7 minutes then flip. Cook another 6-7 minutes. Check with a meat thermometer.
- Add cheese, melt and then place on your prepared bun.
- Grab a napkin and ENJOY!
Notes
* It's never a good idea to eat hamburger that isn't fully cooked.
Nutrition
Serving: 1g | Calories: 551kcal | Carbohydrates: 11g | Protein: 46g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 727mg | Fiber: 1g | Sugar: 4g