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A Better Burger

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  • 1 1/4 lb 100 percent ground chuck
  • 3/4 ts Salt
  • 1/4 ts Ground black pepper
  • Hamburger buns and desired toppings


1. Break up chuck to increase surface area for seasoning. Sprinkle salt and pepper over meat" toss lightly with hands to distribute seasoning. Divide meat into four equal portions (5 ounces each)- with cupped hands,
toss one portion of meat back and forth to form loose ball. Pat lightly to flatten into 1 -inch-thick burger, 3 1/2 to 4 inches across, using fingertips to create pocked, textured surface. Repeat with remaining portions of meat.
2. If grilling, heat enough coals to make hot fire. When coals are hot and covered with white ash, spread them in single layer. Position grill rack
and lid-, heat until rack is very hot, about 5 minutes. Place burgers on
rack-, cover and grill, turning once, to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes
on first side and 4 minutes on second side for medium, and 5 minutes per
side for well done. If pan-broiling, heat skillet over medium-high heat.
When skillet is hot (drops of water flicked into it evaporate immediately), add parties and cook, turning once, to desired doneness, using same times as if grilling. Serve immediately with buns and desired
Cook's Illustrated, July/Aug. 1995, Page 15. Credit: Pam Anderson with Karen Tack.
Nationality: USA Course: entree Season:any Method: grilled
Start to Finish 1 hour Preparation 5 minutes Attention 45 minutes Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : You can grill this burger, or pan-broil it in a twelve-inch cast-iron or nonstick skillet or a stovetop grill pan. Recipe by: Cook's Illustrated, July/Aug. 1995, Page 15
Posted to MC-Recipe Digest by "Hobbs, D B USO" <> on Mar 10, 1998