| I'm going to not only show you the best hamburger | | | | goes off you're going to take the lid off and set it in |
| recipe, but I'm going to show you how to cook the | | | | the sink (it's very hot and wet underneath and you |
| best stovetop hamburger. There are a few secrets | | | | don't want that dripping all over your stove). |
| to this, and I do love to grill out in the spring and | | | | Flip the hamburgers in the pan with your spatula |
| summer all the time - but you can actually cook | | | | being careful not to splatter the grease on yourself. |
| hamburgers and cheeseburgers in your kitchen on the | | | | Like the picture, you may notice one or two of them |
| stove by frying them to perfection! This is how we | | | | darker than the others, and that is where the |
| make the best burgers indoors in the winter time! | | | | hotspots are on your burner. Rotate the pan 180 |
| What you will need for ingredients: | | | | degrees if needed to cook the rest of the way. |
| * about 3 lbs certified angus beef ground chuck | | | | Once they are flipped, put the cover back on your |
| (tastes and cooks best) | | | | pan and set your timer to 6 minutes again - but this |
| * about 1/3 a sweet vidalia onion diced | | | | time turn the heat down to med-high. You are not |
| * about 1/3 green pepper diced | | | | going to turn these burgers again until they timer |
| * salt and fresh ground pepper - 1 tbsp each | | | | goes off - and you will not remove the lid. |
| * 2 tbsp fresh minced garlic (from the jar, fresh has | | | | The reason that these burgers are so juicy is |
| a bit too much bite) | | | | because they are only turned one time. The reason |
| * 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt | | | | they cook so well leaving no pink in the middle is the |
| * Kraft Mozzerella Deli Cheese Slices and American | | | | way they cook with the lid on - it's like steaming |
| Cheese Slices | | | | vegetables and cooks them through and through. |
| * Toppings like fresh lettuce, tomato, onion, etc. | | | | You cook them on high the first half because they |
| * Hamburger condiments | | | | are raw, and turn the heat down when they are |
| The first thing you need to do is put your ground | | | | flipped because they are 2/3 done. When the final 6 |
| beef in a large mixing bowl with the garlic, salt, | | | | minutes is over, take off the lid and turn down the |
| pepper, Magic Seasoning, and diced onion and green | | | | heat to low. Then quickly put one slice of mozzerella |
| pepper. Mix well. Make patties, we make 1/2 lb | | | | on each burger, and then one slice of american on |
| burgers so 3 lbs of ground chuck yields 6 burgers. | | | | top of that. Put the lid on and cook 60 seconds, then |
| You CAN make burgers this thick on the stove in | | | | take the lid off and turn the heat off - you burgers |
| 10-12 minutes and THEY WILL NOT be PINK in the | | | | should look like this picture! |
| middle AT ALL! | | | | Then all you have to do is put your burgers on a bun |
| Next turn up the heat on your burner to high and set | | | | and top them with what you like and you're good to |
| the timer on your stove for about 6 minutes. You | | | | go! I personally like lettuce, tomato, onion, mustard |
| are not going to flip or press or do anything to these | | | | and ketchup! These burgers are very tasty, very |
| burgers for the entire 6 minutes. Find the tightest | | | | good - and just like the huge bistro burgers you |
| fitting lid you can find and keep this pan covered | | | | would get at any one of the best restaurants! |
| (don't peek) the entire 6 minutes. When your timer | | | | |