Not all homemade burgers are created equal, and I’ve bitten into one too many dry under-seasoned hockey pucks in my life to let this juicy patty go unheard of. And here’s a fun tip: if you push a thumbprint into the center of the raw patties before putting them in the grill, they won’t shrink :) Grass-fed beef definitely amps up quality and flavor. Find a brand you trust at your local grocer or hit up your local butcher! You won’t regret it.
What you need:
1 lb ground chuck (80% lean), preferably grass-fed
1 tsp kosher salt
1/4 tsp cracked black pepper
1 tsp onion powder
2 garlic cloves, minced
1 tsp freshly chopped thyme If not fresh, you can use 1/2 tsp of dried thyme or dried Italian herbs
1/2 cup onion, finely chopped
1 TBSP Worcestershire sauce
1/4 cup Panko bread crumbs
What you'll do:
Have a baking sheet or large plate handy—large enough to hold all four burger patties. I recommend covering the surface with parchment paper to prevent sticking.
Place all of the beef patty ingredients into a large bowl. With clean hands, mix and fold the ingredients together until well blended. (You could use a spoon or spatula, but nothing works better at blending than your own hands.)
Once blended, evenly divide the ground mixture into four, and start forming your patties. Place each patty onto the parchment covered baking sheet or plate, and gently press your thumb into the middle of each patty to create a dent. This dent will prevent the patty from shrinking on the grill.
Place the patties in the fridge for at least 30 minutes; you can leave them in there for a few hours if you're really working ahead of schedule.
Pan Fry -
Heat a slick of oil in the pan (preferably cast iron) or griddle over high heat until the oil begins to shimmer. Place 1-2 burgers into the pan (or whatever you can fit, just don't overcrowd) and cook until golden brown and slightly charred on the first side, about 3 minutes. Flip the patties and cook until golden brown and slightly charred on the second side—about 4 minutes for medium rare, or until cooked to desired degree of doneness. (See notes for a breakdown of degrees/doneness.)
When done, remove the burgers from the grill and let the patties rest for about 5 minutes. After that, stack your burger together...