It’s the most beautiful burger I’ve ever seen, and as it turns out, it’s also the most delicious.
• Chef Benhase specifies freshly-ground beef which would, of course, be delectable. If you can find the freshly-ground stuff — or if you own a literal meat grinder — amazing! Otherwise, An 80/20 blend worked really nicely for me.I opted for seasoned salt and loved the extrabut you could also use plain ol' salt and pepper if you'd prefer. There's a ton of flavor in this burger already, so you do you.
Once your burger balls are shaped, you can actually pop them on a plate and put them into the freezer until you're ready to cook them, as long you'll be ready in 15 minutes or less aso they won't, you know, freeze. As the chef says, the colder the meat, the juicier it'll be.STEP #3: Get your buns nice and buttery and toast 'em. Over medium-low heat, melt the butter in your skillet and add the buns, cut side down.
Just make sure to wipe the excess butter out of your skillet before searing the burgers so the butter doesn't burn and turn bitter. STEP #4: After wiping out the excess butter and sesame seeds in your skillet, crank up the heat. Like, a lot. You'll want to heat up your skillet to the point that a droplet of water actually beads up and dances around the skillet instead of immediately evaporating, like so:
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