Burgers + Seasoning

Just in time for Fourth of July grilling!  This will add flavor to your burger with ingredients you probably already have in your pantry.  I love a classic burger in the summer, cooked on the stove or on the grill, with a squishy bun, american cheese, crisp lettuce, paper thin red onion slices, ketchup and mustard.  And pickles. I hate it when I forget pickles.  

80:20 is the best meat to fat ratio for burgers.  When forming, don't overwork (it'll change the texture) and make sure to leave a divot in the center of the patty with your thumb (it'll help them cook more evenly).

Serves 4.

Burgers

2 teaspoons ground black pepper

2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 lb ground beef, formed into 4 burgers

1 tablespoon butter

Mix pepper, salt, sugar, garlic and onion powders together.  Sprinkle over both sides of all burgers.  

On the stove:  Heat a cast iron skillet over medium high heat.  When hot, melt butter in skillet.  Carefully, place burgers in skillet.  Cook about 3 minutes on each side.  

On the grill:  Heat grill to high (gas) or until coals are glowing and ashy.   Brush burgers with melted butter.  Place burgers on grill, cook 3 minutes.  Flip and cook 5 minutes more or until done to your preference. 

Either cooking method - add cheese about 2 minutes after flipping.  

Assemble burgers on buns with ketchup, mayo, mustard, pickles, cheese, lettuce leaves, onion and tomato slices.