Best Stovetop Hamburgers Recipe

I'm going to not only exhibit you the best hamburger recipe, but I'm going to note you how to cook the best stovetop hamburger. There are a few secrets to this, and I do admire to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we manufacture the best burgers indoors in the winter time!

What you will need for ingredients:

* about 3 lbs certified angus beef ground chuck (tastes and cooks best) 

* about 1/3 a sweet vidalia onion diced

* about 1/3 green pepper diced

* salt and unusual ground pepper - 1 tbsp each

* 2 tbsp unusual minced garlic (from the jar, modern has a bit too distinguished bite) 

* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt

* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices

* Toppings like original lettuce, tomato, onion, etc.

* Hamburger condiments

The first thing you need to do is set your ground beef in a spacious mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. execute patties, we gain 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN construct burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!

Next turn up the heat on your burner to high and dwelling the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. regain the tightest fitting lid you can net and withhold this pan covered (don't seek)  the entire 6 minutes. When your timer goes off you're going to capture the lid off and place it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove) .

Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the report, you may ogle one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the diagram. Once they are flipped, achieve the conceal serve on your pan and status your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not occupy the lid.

The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the design they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, retract off the lid and turn down the heat to indecent. Then lickety-split establish one lop of mozzerella on each burger, and then one crop of American on top of that. do the lid on and cook 60 seconds, then pick the lid off and turn the heat off - you burgers should notice like this recount!

Then all you have to do is do your burgers on a bun and top them with what you like and you're estimable to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very valid - and unprejudiced like the expansive bistro burgers you would bag at any one of the best restaurants!