Pocket Burger Recipe on Food52 (2024)

FAQs

How to make a charbroiled burger at home? ›

The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking.

FLAME-GRILLING SINCE 1954

At BURGER KING^®, we have been flame-grilling since the day we started in 1954. That's right since day one. We only use real fire to give you the beef patty you deserve.

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

3. Bind the patty together. If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

Breadcrumbs are not usually included in a traditional burger patty mixture, but their addition to this recipe helps give the cooked patties a lighter, more tender texture. If making these burgers gluten free (and serving with a GF bun), you can omit them.

McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste. * Weight before cooking 4 oz. (ea.)

How to season a burger patty? ›

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

Mayo has its advantages

It's easy to spread, and it's naturally soft, so you can use it straight out of the refrigerator. It has a high oil content that promotes browning as well as butter, and cooking with it creates a pleasant eggy-flavored coating to the bread.

Split open the bun and brush melted butter over the cut sides of both halves. * Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning.

Place patties onto prepared baking sheet then bake for 20-25 minutes or until burgers reach an internal temperature of 160 degrees. Place a slice of cheese onto each burger patty then return to the oven for 1 minute to let the cheese melt. Transfer cheeseburgers to buns then serve.

Flame broiling dies have the advantage of less fat as it drips through the grill. So, yes, it is a tad better for you than pan fried.

Charbroiler grilling is defined as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor." Charbroiling will expose food to temperatures often in excess of 260 °C (500 °F).

Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.