Burger Seasoning: This is the one I’ve been utilizing! (affiliate hyperlink) However there are numerous choices we’ve tried from the grocery retailer and so they’ve truthfully all been fairly good. Onerous to go fallacious. Should you don’t have a burger seasoning and need to use simply salt and pepper, I might use 3/4 teaspoon of kosher salt per facet on the meat.
Concerning the beef: The aim is juicy, medium-big chunks with a pleasant golden brown crust. Utilizing a really excessive warmth to get the sear helps do that shortly so the meat doesn’t get dried out. I’ll even pull the meat off the warmth when the insides are nonetheless a bit of pink, if I’ve gotten that good crust on the surface. Type of the identical means you’ll do for an everyday burger.
Concerning the pan: You need to use a distinct kind of pan; the explanation I like to recommend forged iron is as a result of it will get very popular and can be best to provide you that good sear. However I’ve additionally made the meat in a nonstick pan and it nonetheless does okay! Not a giant deal should you don’t have a forged iron.