Perfect Little Hamburgers

I found this "recipe" on Facebook, posted by the NY Times (link at the end, take a look).  The post consists of tips for making the "perfect burger."  They included tips for both "Tavern"-style burgers and "Diner"-style burgers.  I haven't tried the Tavern-style yet, but the little diner-style is the BEST burger I've ever made at home ( I prefer thin). I adapted their technique to suit my taste in some minor ways, but it is essentially the same as they posted.  This is very much like the burger you'd have gotten at a truck-stop cafe in the 1950s, if you remember those. I love them.

80/20 Coarse Ground Chuck  (3 oz each burger)

Soft Potato Buns

Condiments.

·       Put cast iron griddle over medium fire.

·       After pre-heating for a few minutes, lightly butter and griddle each bun until golden brown.

·       Do not over-handle the meat.  As gently as possible, prepare each burger into a piece of meat of about 3 oz – about like a big meatball.  Do not compress.

·       Increase fire to med-hi.  Add a bit of oil to the griddle.  Place a meatball on the griddle and smash it down thin to about 1 inch thick very quickly with a solid spatula.  Aggressively salt and pepper the patty.  Fry for 90 seconds, then flip and finish for 90 more seconds. Salt and pepper again once flipped.  This will be a med-well patty.  If medium is preferred, cook only 1 min once flipped.  This burger will be crispy around the edges, but juicy in the middle. Do NOT EVER press on the burger while it is cooking!

·       If cheese is desired, place cheese slice on burger for the last 45-50 seconds.

·       Serve with condiments of choice.  I prefer mustard, onion and dill pickle!

You may also form the patty very quickly with your hands before putting it on the griddle, but compress the meat as little as possible (don't "work" the meat, just form it enough that it holds together).  If you make the patty larger (up to about ¼ lb), just increase the cooking time slightly. No more than 80% lean meat is important - leaner beef contributes to a dryer, denser less-flavorful burger. I've made these with chili-grind, and I've made them with regular supermarket-grind beef - both were great.  Just don't use leaner beef (85% would probably be OK, but nothing more).

I add nothing to the meat except the salt and pepper.  I've been throwing a slice of onion on the griddle while the burger fries also - so by the time the meat is done, I've got a semi-grilled onion slice.

I'm adding the LINK from the Times -- there is a lot of great information in it!