DINER-STYLE HAMBURGERS
Sometimes it's just not convenient to fire up a grill, whether you're out of propane or charcoal, it's pouring down rain, or whatever reason. That's OK: these burgers are best cooked "diner-style," on a hot griddle or in a skillet. But they're so good, you may find yourself making burgers indoors even when you COULD use the grill. A thin coat of mayo makes for perfectly toasted buns (the same trick works great for grilled cheese sandwiches, too.) Don't feel like hamburgers? Scale up the recipe a bit, and serve in a plate as "chopped steaks," topped with mushroom gravy.
Provided by Larry Cline @larrywcline-1309
Categories Burgers
Number Of Ingredients 6
Steps:
- In a large bowl, combine the chilled ground chuck with the Panko crumbs, grated cheese, and onion soup mix, working it with your hands just until they're well-mixed.
- Form into four patties about a half-inch thick. (Tip: pressing the center a little thinner helps prevent burgers from "balling up" as they cook.) Set aside while the buns are toasting.
- Spread the cut sides of the buns with a very thin layer of mayonnaise, and place cut-sides down on a hot non-stick griddle or skillet for 20-30 seconds, just until they toast. Remove and set aside where they'll stay warm.
- Now put the hamburger patties on the griddle, and cook over medium heat, flipping once, until they reach the desired degree of doneness. (These can handle being cooked to medium well or more without getting dry.) DO NOT PRESS ON THE PATTIES with the spatula as they cook; that just makes you lose the juiciness.
- There's cheese in these already, but if you want more, top each patty with a slice of cheese in the last minute of cooking, sprinkle a tablespoon of water next to it, and then cover with a lid over so the steam will melt the cheese. Serve the hot burgers on the toasted buns with your favorite toppings.
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