Grilling season is in full swing! So, the million dollar question is: what’s the key to cooking a great hamburger? Back away from the grill. Interestingly, many of the nation’s best chefs and hamburger purveyors (Shake Shack, Five Guys, Smashburger) suggest cooking burgers in heavy cast-iron pans or on flat-top griddles. This allows the rendering beef fat to surround the patty as it cooks, similar to the confit technique. If you must use the grill, heat the pan on top of the fire but don’t put the meat on the grill itself.
As for the kind of meat? Go for an 80/20 ground chuck steak blend for best results! By the way, unlike cooking a steak, you don’t want to have your burger meat sitting out at room temperature before hitting the pan– you need to cook it cold.
Get prepared for grill-outs and check out this article for more great tips: Deconstructing the Perfect Burger