Beef Burger

Quick Summary

These classic beef patties focus on high-quality ground chuck, proper temperature control, and a simple seasoning blend. The result is a juicy, perfectly seared burger that anchors any healthy, satisfying meal.

Ingredients

Step-by-Step Method

1. 1. Gently shape the cold beef into four equal patties. Don't overwork the meat, as this keeps the texture tender.
2. 2. Press a small thumbprint into the center of each patty. This prevents the burger from puffing up into a ball while cooking.
3. 3. Season the outside generously with salt, pepper, and garlic powder just before hitting the pan.
4. 4. Heat a cast-iron skillet over medium-high heat. Sear for 4 minutes per side for a perfect medium-doneness.

Nutrition Snapshot

Frequently Asked Questions

Why use 80/20 ground beef?

The 20% fat content is essential for flavor and moisture. Leaner beef often results in a dry, crumbly patty.

Should I press down on the patty?

Avoid pressing with a spatula. This forces the juices out, leaving you with a dry burger.

What is the ideal internal temperature?

Aim for 160°F (71°C) to ensure the beef is safely cooked through while remaining tender.