The Meatpacking Burger

Directions

Seasoning Mix

1. Start by getting a small bowl to mix your spices

2. Add your 1 teaspoon of salt to the small mixing bowl

3. Add 1 Tablespoon of paprika to the bowl

4. Add 1 1/2 Teaspoon of garlic powder

5. Add 1 Teaspoon of fresh ground black pepper

6. Add 1 Teaspoon onion powder

7. Give everything a good stir and set aside

Making the Burger Patties

1. In a separate lager bowl, after patting dry your ground beef, add it to the large bowl.

2. Pour spice mix(made earlier) onto of ground beef and give it a good massage, working the spices into the meat thoroughly. You want to mix until the spice mix is evenly mixed into the beef.

3. For one pound of ground beef we will make 2 hamburgers, splitting the beef into two even pieces and pressing our meat into the desired thickness and shape. We like a bit of height with some rounding to our patty.

4. In a medium size cast iron turn your heat to medium and add some butter. If you were thinking this is where the toasted buns come into play, you are spot on. Toss your buns on the the pan carefully rotating them until you have a solid golden brown and set buns aside for later.

5. In the same cast iron pan, turn the heat up too high for roughly 2 or so minutes. Before adding your burger, your pan should be hot enough(you should start to see your pan smoke a bit..if you used a cast iron you know what’s up) and then turn heat down to medium-high.

6. Add your burger to the hot cast-iron and cook for 4-5 minutes on each side(depending on the size and thickness of your burger) until there is a nice crust.

7. Use a spatula to flip your burger and let your burger cook for another 4-6 minutes(Once again this comes down to your burgers thickness and weight, along with preferences). In this case we are searing this beautiful ground beef burger to medium.

8. In our case we like to be adventurous, but also play it safe and check our burgers internal temp. Why wing it when you have great devices like a digital meat thermometer(and a ThawTable )! For us we will let it hit 120(The recommended internal temp for medium rare) and then take it off. The burger will continue to cook for a little bit after, achieving our preferred doneness.