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stovetop hamburgers

Stovetop Hamburgers

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Course Main Course

Ingredients
  

  • 1 lb 85/15 or 90/10 ground chuck, or ground steak with a similar fat content
  • 1 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 4 buns
  • 1 tbsp high heat oil
  • toppings of choice, like sliced cheese, lettuce, tomatoes, condiments, etc. (optional)

Instructions
 

  • Divide the meat into four equal portions. Shape the burger patties as thin or as thick as you like, then use your thumbs to press out the center so it’s about 1/4th of an inch lower than the edges.
  • Let the patties rest for about 10 minutes as you heat up the pan. Use a cast iron or non-stick pan over medium heat. Add the oil and heat it until shimmering.
  • Add just two patties at a time unless you have a very large pan with plenty of space for three or four. Cook the burgers without moving them too much, aiming for about 3 to 4 minutes of cooking before flipping. Sprinkle a pinch of salt and pepper on the raw side before flipping, then season the cooked side as well.
  • Continue cooking until the desired internal temperature. Serve immediately.
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