Tips for Best Stovetop Pan-Fried Burgers

Cheap meat won't create a nice burger. Seasonings like soy sauce, Worcestershire, garlic, and onion powders enhance flavor, but the tastiest burgers tasted like meat. 

For good reason, 80:20 is the standard beef-to-fat ratio for burgers. The 20% fat keeps a medium-rare burger juicy without overpowering the meat taste. The more well-done the burger, the more fat you need to prevent drying. Learn which ground beef is best for burgers.

Form patties lightly without overworking them to keep burgers tender. Flattening patties with the lid of a big sour cream or yogurt container coated with plastic wrap is one of my favorite burger techniques. 

Like Save And Share

Another wonderful tip is to push and produce a doughnut-like hole in the middle of the patty using your thumb. This promotes ventilation to cook burgers evenly and prevent shriveling. Pro chefs provide more burger advice.

Keep burgers refrigerated until cooking. The burger fat should be cool. That manner, it will swiftly expand on the hot griddle, creating delicious pockets in the burger. Cold meat has a nicer outside sear.

You should avoid salting your burger until the final minute. Salt pulls moisture from steak and poultry, which is healthy. Ground beef patties that are salted too early become thick and tough. Instead, generously sprinkle each patty before cooking.

All legumes, including beans, lentils, chickpeas, and peas, are high in fiber and protein, which can help you lose or maintain weight.

For More Stories