No matter what restaurant I go to, I can't help but peruse the sandwich/burger section on the menu. At least half the time, I choose one of their gourmet burgers- they're filling, well-seasoned, and pair just the right amount of bright ingredients with a rich medium-rare (my preference) patty.
I'm pleased to say I've cracked the code for delicious, pub-style burgers at home. Below is my method for creating thick medium-rare patties, which I pair with Chic-fil-A sauce topped with homemade burger buns, arugula, pickled red onions, and crumbled gorgonzola. And the best part is- they're so simple- and with the right technique, you'll have everyone's mouths watering.
Juicy Burger Patties
Ingredients (Makes 8 Servings):
2 lb 80% lean, 20% fat ground beef
Salt and pepper
4-8 ice cubes
Olive oil for frying
Meat thermometer (preferably digital)
Instructions:
1. Preheat a large skillet or cast-iron pan to medium-high (almost high). Coat the pan with enough olive oil to lightly cover the surface area of the skillet.
2. As the pan is preheating, form patties by dividing ground beef into eight equal balls. Form balls into thick patties, creating a well in the middle of each (large enough to hold an ice cube).
3. Liberally salt and pepper patties on both sides, carefully handling so as to not disrupt their shape.
4. Cook patties on skillet, placing an ice cube in the middle of each well.
5. Once a light brown color is on the sides of the patties and the internal temperature reaches 165 degrees Fahrenheit, remove the ice cube and flip. Ice cubes can be placed aside and re-used for other parties.
6. Cook the other side of each patty until light brown (this won't take long). Since the patties have already reached a safe internal temperature, they won't need much more cooking.
7. Take off the heat, cool slightly, and doctor to your heart's desire.
Pro tip: If you prefer your burger more well done, keep it on the heat and use the hand palm test to cook to your liking.