Fireman Bob's " Burger " series......
1. Handle the ground beef as little as possible, for the gentler your “ touch “, the juicer and tenderer the burger.
2. Season each 1 pond of ground beef with 1 teaspoon salt and ¼ teaspoon pepper.
3. Using a fork, mix the seasonings well, even adding an egg will mix in quickly and bind the ground beef.
4. Making 4 or 6 patties??? Pat out the burgers after creating 4 or 6 equal mounds of the seasoned ground beef, and pat into a burger shape, being careful not to “ work “ the meat too much.
How to cook hamburgers just right
1. To Pan Fry:
Heat a heavy cast iron skillet until sizzling hot. ( You can check this by dropping a few drops of water into the skillet and see the droplets “ bounce “ around.
For plain burgers, there's no need to add any fat, but you can sprinkle the skillet lightly with salt, to prevent sticking.
For burgers that have extras such as eggs, bread crumbs, or rolled oats, you may need to add a little butter, margarine, or oil. Lay the burgers in the hot skillet and lower the heat to medium. Cook 1 inch thick burgers for 8 minutes on each side for medium. You will adjust how much the burger is done by adding more or less time.
2. To Broil:
Place the patties on the broiler rack and place the rack back in the pan.
Turn the Oven knob to “ Broil “.
When the broiler is hot place the broiler pan back into the oven set at 4 inches from the heat.
Broil 1 inch thick patties for 6 minutes on each side for medium. As like the skillet version, add more or less time for the doneness you desire.
Turn the meat just once, flipping the burgers over and over tends to dry the meat out.
Under-cook a burger if it will “ stand “ for any amount of time before eating. Each burger has enough to continue some cooking, and you can reheat it if necessary without over cooking.