Long time lurker and big fan of Serious Eats and Kenji. Did his thick and juicy burger recipe with his fry sauce, so damn good! Cooking method is great, just need to season to your taste. First time I have eaten a 1/2 burger in a long time.
by lpukas2
3 Comments
[Thick and Juicy](https://www.seriouseats.com/thick-and-juicy-burgers-recipe)
Big SE recipe person here. I disagree with this recipe, I just made “thicc and juicy” burgers and I’ll probably die on this hill. (The other cook in the house likes a thinner pattie).
Cast iron skillet (or anything). Hotter than hell. 80-20 seasoned and loosely formed (don’t overwork). I did 600g divided into 4 so not quite as large but they were massive.
Placed on heat, cooked till they started popping then covered and reduced heat slightly. Flipped and covered again—had a great crust. Plenty of oil from the 80-20. Cooked till medium rare, about 5 minutes on reduced heat with lid on. Flipped once more. Cheesed as needed, put in oven with tent and buns to warm (potatoes were already cooked in there and resting). Poured off oil from pan but lightly sautéed some onions.
Kenjis potatoes took :45; the burgers took :15.
No one wants to see this