It's been a while since I've posted a burger recipe. The January weather isn't cooperating with the option of outdoor grilling, so tonight we enjoyed indoor pan-fried burgers.
I decided to add Worcestershire sauce directly to the ground chuck before shaping the meat into patties. The result was extremely moist and flavorful burgers.
2 lbs. ground chuck (80/20 is the best for burgers)
1/2 cup Worcestershire sauce
In a large bowl, lightly combine the ground chuck and Worcestershire and shape into 6 patties. The less you mix and press the ground chuck the better.
Pre-heat a large skillet over medium-high heat and then add 3 - 4 burgers to the skillet. Don't crowd the pan. The burgers should sizzle on contact with the pan. If not, increase the heat a little.
Cook the burgers 3 - 5 minutes. When you flip them, there should be a nice golden-brown sear on the underside.
Continue cooking based on the suggested times listed below:
Medium-Rare (red in the middle): 6 minutes total
Medium (pink in the middle): 7 - 8 minutes total
Medium-Well (a little pink in the middle): 9 minutes total)
Well Done (no pink): 10 minutes total
During the last minute or so of cooking, add a slice of your favorite cheese on top. Allow to melt and place on a plate and lightly cover with aluminum foil while the remaining burgers are cooked.
If you'd like, sauteed onions are a nice change from a slice of raw onion.
Peel a large yellow onion, slice it in half lengthwise and then thinly slice. Add a tablespoon of butter in a medium skillet over medium-high heat. Add sliced onions and lightly salt. Cook, stirring frequently until onions begin to soften and caramelize. When they reach the perfect golden brown for you, remove from heat.
If you're wondering where the jalapeno reference comes in, I found a great cheese from Velveeta! Delicious!!
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I love Worcestershire sauce. I could almost drink it out of the bottle.
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