The key to these go-to burgers is the meat you put into the loosely formed patties. Have your butcher grind the meat for you, and you’ll see and taste the difference. Ask for a mix of 70 percent chuck and 30 percent short rib meat. If you are feeling especially sinful, have them throw a few slices of bacon into the grind. This recipe works beautifully over a low campfire, too.
- Yield: 4 Servings
- 1¼ pounds ground beef
- 1 tablespoon milk or water
- Toasted buns, tomato, lettuce, onion, and condiments, for serving
- Gently mix the beef with 1 teaspoon of salt and the milk. Form into four loose patties.
- Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle some salt in the pan and add the burgers. Cook, without moving them, for 3 minutes. Flip and continue cooking for 4 minutes longer, or until they reach the desired doneness.
- Let rest for 5 minutes before adding to a toasted bun, topping with condiments, and serving.