Burger Seasoning: That is the one I’ve been utilizing! (affiliate hyperlink) However there are various choices we’ve tried from the grocery retailer and so they’ve actually all been fairly good. Arduous to go flawed. 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.
In regards to the beef: The objective 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 slightly pink, if I’ve gotten that good crust on the surface. Sort of the identical means you’ll do for a daily burger.
In regards to the pan: You should use a distinct kind of pan; the explanation I like to recommend forged iron is as a result of it will get highly regarded and will probably 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 in case you don’t have a forged iron.
