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Skip's NYTimes Method Burgers

Source of Recipe

Skip at cookskorner.com


Recipe Introduction

I saw these amazing burgers that Skip had made and had to try them. He does them by the NYTimes method and then dressed them with cheese, bacon and caramelized onions. You can use any toppings that you like, but I went with his suggestions. I used Saga bleu Brie for the cheese and put them on English muffins this time. I cannot imagine that I'll ever make burgers any other way. This was amazingly easy and tasted so great. They were juicy and perfect. One note: my entire house filled with smoke when I put the burgers in the hot pan - so turn on the fans and open the windows! On the plus side, the house smelled like really good burgers for a couple of days! This recipe is for 2-8 oz. burgers, you could certainly make them smaller, if you like.

List of Ingredients

1 lb. 80/20 ground chuck
salt & pepper
toppings of your choice: cheese, bacon, sauteed mushrooms, caramelized onions, etc.
bread of your choice



Recipe

At least an hour (or more) before cooking, LOOSELY form your burgers into 2 patties. Don't squeeze or pack them tightly, just pat them together enough so that they hold together. Salt generously on both sides, but do NOT pepper yet (the pepper would burn when you sear the meat, you can add it later). Wrap in plastic and refrigerate.

Preheat the oven to 375 degrees for 20 minutes and put the rack in the middle position. On top of the stove, heat a cast iron skillet on high for 4 minutes. No oil is necessary. (Now is the time to open the windows and turn on the fan!) When the 4 minutes is up, sear the burgers for 2 minutes per side. Don't move or turn the burgers until the 2 minutes per side is done. DO NOT PRESS DOWN!! Turn off the burner and put the skillet into the oven for 8 minutes (mine were pretty thick and took an additional 2-3 minutes) for rare/medium-rare burgers. If you want melted cheese, add the cheese to the burgers during the last 1 1/2 minutes of oven time.

Meanwhile toast the buns, if you like and get the condiments ready to top the burgers with. Skip suggests a flavored mayonnaise (2 T. mayo, 1 T. catsup, pinch of cayenne). We used mayo and Dijon - perfect with the cheese.

Let the burgers rest for 5 minutes before putting on buns and eating.

Serves 2