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NY Times Burger Method w/ Spicy Mayo




Source of Recipe


NY Times


Recipe Introduction


My friend, Skip recommended these burgers to me. They are amazingly juicy and tender. The recommended times turn out a medium-rare burger. If you like it more done, just leave it for a couple of extra minutes in the oven. These burgers are some amazing with bleu-Brie cheese, caramelized onions and bacon!


List of Ingredients




BURGERS:
8 oz. 80/20 (or even 70/30) ground beef for each burger

SPICY MAYONNAISE:
2 T. mayo
1 1/2 t. catsup
Pinch of cayenne
Pinch of paprika
Pinch of chili powder


Recipe



BURGERS:
You want to make very, very loose burgers – about 4-inches across. Do not squeeze the meat together, just lightly pack it enough to hold together. Salt and pepper each side generously and refrigerate for at least an hour.

When ready to prepare, heat the oven to 375 degrees. Heat an iron skillet on high for 4 minutes. Sear the burgers 2 minutes per side. Place the pan in the oven for 4-5 minutes. If making cheeseburgers, put the cheese on the burgers and leave in the oven for one more minute. Serve.

SPICY MAYONNAISE:
Mix all ingredients together.