THE PERFECT BURGER
Provided by Jason Epstein
Categories dinner, easy, lunch, quick, burgers, main course
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat a seasoned cast-iron grill pan over a high flame for five minutes. Meanwhile, place the meat in a bowl and knead lightly. (Disregard experts who warn that kneading will produce a dry burger. Kneading will not have this effect on chuck cooked rare or medium rare, but it will keep the meat from falling apart. Leaner cuts will be dry whether or not you knead them.) Divide the meat into six portions and shape burgers. Do not season.
- Add burgers three at a time to pan leaving space between them. After four minutes lift burgers from pan with pair of tongs and turn by 90 degrees. After two minutes turn burgers over. The grill marks will form an attractive tick-tac-toe matrix. Meanwhile, toast rolls. In about five minutes meat will be medium-medium rare. Add sweet onion, tomato and lettuce on roll's bottom half. Add burger. Top with other roll half. Serve with ketchup.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 14 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams
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