We may never grill a burger outside again. And you might not either if you like your burgers a little crunchy on the outside like I do. These burgers fly in the face of the “never press” rule of burger grilling. But this burger is meant to be pressed and pressed hard. Pressed as thin as you can get it so every crevice gets a nice crunchy sear on the outside! They were so good- they reminded me of a Steak n’ Shake Burger…but better.
There are two gadgets that make these burgers oh so delicious – one is a cast iron frying pan and a bacon press.
You don’t have to use these but the sear on the outside is so much better when you do. If you don’t have either you can use any flat bottomed pan and a heavy spatula to press it down.
- 1½ lb ground beef
- Salt and Pepper
- 1 tbsp worcestershire sauce
- Cheese for topping
- Lettuce for topping
- Hamburger Buns
- Other toppings as desired.
- Place ground beef into a bowl and add worcestershire sauce. Mix lightly. Do not over mix.
- Divide beef into 2 ounce balls (makes 12 - 14)
- Heat the cast iron pan or griddle over medium high heat.
- Place 2-3 in the griddle and let cook for about 30-45 seconds.
- Using the bacon press or spatula, press down as flat as you can get it to .
- Sprinkle with sat and pepper.
- Cook 1-2 minutes.
- Flip burger.
- Cook about 30 seconds more or until done and then transfer to open bun.
- Top patty with slice of cheese and then top with another patty.
- Serve with lettuce, tomatoes, avocado or any other desired toppings.
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