Cast-iron burgers are a must in winter
Ablanket of snow may cover the outdoor grill in some areas. Burger cravings, however, are not buried. At this time of the year, we find reprieve in our cast-iron skillet. A heated, butter-and-oil-lubricated pan delivers crusty-edged, juicy burgers perfect for stacking on toasted bread.
For the best results, season the burgers ahead of time and pat them thin. Think of smash burgers at the local joint. Thin, ¼-pound patties need less than 10 minutes in a hot pan — perfect for indulgent wagyu beef patties, lean bison burgers and heart-friendly turkey. We like these thin burgers single as well as doubled up for hearty appetites.
If you purchase 1-pound square packages of ground meat, simply quarter the block of meat to make four equally-sized portions. Use hands to shape each portion into a ¼-inch-thick patty sized for your bread or burger bun. (For example, if using a slice of marbled rye, shape the meat into an oval.)
Place the patty on a plate and season both sides with a salt and pepper blend. The patties can be refrigerated for several hours; cooking them from the refrigerator cold helps keep the center juicy.
Since the burgers cook quickly, assemble the toasted bread and any embellishments and condiments before heating the pan.
For an interesting sauce, mix your favorite condiments — here, barbecue sauce, mustard, mayo and hot sauce — to spread on the toasted bread before adding the cooked patties.
Of course, these burgers taste great simply topped with cheese and your favorite condiments. Make them restaurant-worthy by adding a layer of sauteed knob onions and mushrooms under the cheese.
For the best nonstick cooking, always heat the empty pan before adding anything. Use medium heat and check the heat of the pan by adding a few drops of water, which should evaporate on contact. Add the oil and butter, then the burger patties in a single uncrowded layer.
As with most meats, cook the first side longer than the second. Don’t fuss and turn the meat; this helps develop that delicious browning. Don’t press on the patties and expel the juices. After the first side is cooked, flip to the second side and top with the mushroom-onion mixture and then the cheese. Finish cooking with a lid on the pan to capture steam, which beautifully melts the cheese.
In season, slices of ripe tomato add moisture and a bit of acid. At this time of the year, slices of pickle perform the same function on the burger. Crunchy, slightly bitter lettuces, such as leaf lettuce, arugula and romaine, help cut the richness of the meat.
Serve the burgers with a hearty slaw made from shredded broccoli seasoned with the same burger condiments. Sea salt and vinegar or dill pickle potato chips taste great on the side or piled onto the burgers.