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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.

 

 

 


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