The Meatpacking Burger
Ground Beef Hamburger Recipe
With ground beef the first two things that float my mind are burgers and meatballs. We went with burgers! With roughly 20 percent fat, True Grits mix was great, the flavor was there, we were content. We wanted a burger that satisfies all of the taste buds, but doesn't pull away from the flavor of the meat, so we curated this spice mix. We used 1lb ground beef to make two patties, yes we were hungry and we deserved it! Here is The Meatpacking Burger.
1lb Ground Beef(We used True Grit Cattle Co)
1 Teaspoon of salt
1 Teaspoon of fresh ground black pepper
1 Teaspoon Onion powder
1 1/2 teaspoon of Garlic powder
1 Tablespoon of Paprika
Ground Beef Hamburger Seasoning
Start by getting a small bowl to mix your spices
Add your 1 teaspoon of salt to the small mixing bowl
Add 1 Tablespoon of paprika to the bowl
Add 1 1/2 Teaspoon of garlic powder
Add 1 Teaspoon of fresh ground black pepper
Add 1 Teaspoon onion powder
Give everything a good stir and set aside
Making the Burger Patties
In a separate lager bowl, after patting dry your ground beef, add it to the large bowl.
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.
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.
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.
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.
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.
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.
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.
We dressed our burger with lettuce, a slice of tomatoes, some ketchup, and melted some cheese on it.
If you are going to melt cheese put the slices on top about a minute or so before pulling your burger off. If the cheese is melting slow you can cover your cast iron pan with a lid to increase the heat and speed up the cheese melting.