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).
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.