CRISPY THICK BURGER 3 Ways

From the creator

Today, I'll show you the classic thick juicy steak burger plus two variations: a Buffalo Burger with celery relish and a French Onion Burger. Get 50% off your first Cometeer purchase (plus free shipping) when you use my code BRIAN50 at https://cometeer.com/brianaugust ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: NONSTICK PAN: https://amzn.to/3BoBjGZ ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL HOMEMADE BURGER BUN RECIPE: https://youtu.be/kgOPS52e59E -- STEAKBURGER PATTY RECIPE (makes 4 burgers) ▪2lbs/1kg 80/20 ground beef ▪Neutral, high smokepoint oil (light olive, avocado, canola, etc) Measure beef into 225-250g/8oz patties. Slap the meat back and forth in your hands to help develop the protein while forming a patty that’s about 6”/15cm in diameter. Indent the middle of the patty. The patty should be slightly larger than your bun since the beef will shrink when cooked. Season liberally with salt and pepper Preheat a nonstick on medium-high. Add a drizzle of oil & place patty in pan, indented side down. Press down on patty with spatula to ensure maximum surface contact. After 2-3min or when burger is cooked about halfway up the sides, flip to the second side. See remainder of instructions below based on the burger you’re making: -- FOR THE CLASSIC After flipping patty to side 2, place slice of cheese on top. After about a

Published 2022-08-01 · Watch on YouTube ↗
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