IRON SKILLET HAMBURGERS

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Iron Skillet Hamburgers image

I found this recipe in the newspaper and have tweaked it over the years. The salt, heated to a high temp. in a black skillet, keeps the meat from sticking, but does not permeate the meat. I find that covering the heated dish with foil, after the butter and spices have been added, keeps the meat warm while the pan juices have time to permeate the hamburgers patties. The burgers are so tasty, the only thing I add to the buttered buns and meat are a few hamburger dills.

Provided by Fairy Dust Breeze

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground chuck
salt & freshly ground black pepper
1 tablespoon Worcestershire sauce
4 tablespoons butter
1/2 teaspoon Tabasco sauce
2 tablespoons fresh lemon juice
1/3 cup fresh parsley, finely chopped
4 hamburger buns, buttered and lightly browned under oven's broiler

Steps:

  • Divide meat into 4 portions and lightly shape into patties, handling as little as possible.
  • Sprinkle the bottom of a large, heavy black iron skillet with a light layer of salt and heat the skillet on stove top until it is searing hot.
  • Add the patties and sear well on each side to seal in the juices. Reduce heat to medium high and cook meat for 3 minutes on each side.
  • When done, remove patties to warmed platter, sprinkle with salt and pepper and top each with 1 T. butter.
  • Sprinkle on Worcestershire, Tabasco, lemon juice and parsley and allow butter to melt on each patty. Serve meat on buns with pan juices.

Nutrition Facts : Calories 498.8, Fat 27.9, SaturatedFat 13.2, Cholesterol 141.1, Sodium 467, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 37.1

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