- 1 Package Ozark Valley Beef Company Wagyu Ground Beef
- Cheese: cheddar cheese, or your favorite kind.
- Lettuce leaves.
- Tomato: beefsteak tomatoes are preferred, but any will work.
- Onion: Red or white onion, thinly sliced.
- Pickle slices.
- Condiments: ketchup, mustard or whatever your favorite toppings are
- 1 ½ teaspoons ground black pepper
- 1 teaspoon salt
- 2 teaspoons paprika
- ½ teaspoon brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Mix all spices together and if not using immediately, store in an airtight container in a dark cool place for several months.
How to Make a Perfect Hamburger:
1. Prep seasoning. Combine all spices in a bowl. Set aside.
2. Form patties. Divide ground chuck into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
3. Grill. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking.
4. Serve. Remove patties to a plate and allow to rest for a few minutes before serving in a bun, with toppings.
To Cook Burgers on the stove:
Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F.
How to tell when your burger is done:
The cooking temperature recommendation for burgers of medium doneness is 160 degrees F. If you don’t want to use a thermometer, here’s a rough estimate for how long to cook burgers on each side.
- 2-3 minutes for medium rare
- 3-4 minutes for medium (preferred)
- 5-6 minutes for well done
Pro Tips for Juicy Hamburgers:
- Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
- Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
- Don’t press down or move them around as they cook.
- Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
- Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.
- Allow meat to rest after cooking.