Burger (Tavern Style)

http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html

Sam Sifton

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat within. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan and, always, add cheese as soon as you flip the burger. Serve on toasted buns with your favorite condiments.

INGREDIENTS

• 1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

• 2 pounds ground chuck, at least 20 percent fat

• Kosher salt and black pepper to taste

• 4 slices cheese (optional)

• 4 soft hamburger buns

• Lettuce leaves, sliced tomatoes and condiments, as desired

PREPARATION

1. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.

2. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs.

3. Season aggressively with salt and pepper.

4. Increase heat under skillet to high.

5. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes.

6. Use a spatula to turn hamburgers over. 

7. If using cheese, lay slices on meat.

8. Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare.

9. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns.

10. Place hamburgers on buns and top as desired.

YIELD: 4 servings