Chopped Burgers: Lush Results, Startling Ease
Chopped Burgers: Lush Results With Startling Ease
I love a good burger, but they require a delicate hand. Previously frozen ground beef or too much forming can make for a less than stellar burger. It’s also important to make sure the ground beef is cooked well done without getting overcooked – and this Chopped Burger recipe is perfect for all of that.
There are TWO ingredients in Chopped Burgers.
TWO.
And one of them is usually not counted. (Hint – it’s kosher salt.) It’s all you need for a perfect stove top burger. I would really, really recommend a Cast Iron Skillet (affiliate link) to make these burgers. Cast iron gets hot enough that you’ll have no problem getting a sear on the meat without killing the pan. I adore my Huge 15″ Cast Iron Skillet (affiliate link) but a standard cast iron skillet (affiliate link) would work great if you’re cooking for one or two people. This recipe cooks enough for six half pound burgers – and all that meat fits in my huge pan.
I use previously frozen (and thawed) ground beef for this recipe all the time – and it works much better than if I am trying to form it into patties. I’ve never used 90/10 beef for this recipe, but if you’re going to give it a try, make sure to oil or spray your skillet so the meat doesn’t stick.
Put the skillet on medium high to high heat until it is screaming hot – at least 6 or 7 minutes. Sprinkle half the kosher salt evenly across the bottom of the skillet. It allows the meat to cook without sticking. Remember, though, that it also seasons the beef: be careful not to over salt.
Add the meat without breaking it up too much. I like to place it in the skillet in great big chunks.
This is the most important part of this recipe:
LEAVE THE BEEF ALONE
for at least 6 or 7 minutes so it can form a nice sear and good color. If you try to flip the meat too early, it will stick to the pan. If that happens, step away and let it cook for a few more minutes. Use a good, sturdy spatula/flipper (affiliate link) to turn over the chunks.
Let the meat do it’s thing again on this side. Get the rest of dinner ready while the meat cooks.
Once the meat is seared again, start “chopping” the burger into more manageable pieces. I use the spatula to open the pieces up horizontally and put the insides on the skillet to sear. You should end up with nice chunks of beef, seared on all sides.
The meat is done when an instant read thermometer (affiliate link) reads 160 degrees F. I like this instant read thermometer (affiliate link) because it has a magnet in it – it sticks to the side of the stove and I can always find it. It’s really important that the meat is cooked through – read this article for why we all need to be a little more careful with cooking ground beef.
It’s found at http://www.topratedsteakhouses.com/ – and they should know.
I eat low-carb a lot during the week – these burgers are excellent without a bun too. Ahem. The potato should probably go for a real low carb meal. But the Smothered Cauliflower makes a nice low-carb accompaniment.
Chopped Burgers
Ingredients
- 1 tsp Kosher Salt
- 3 pounds Ground Beef - 80/20
Instructions
- Heat large cast iron skillet over medium high heat until very hot - at least 6 - 8 minutes.
- Sprinkle about half a teaspoon of kosher salt evenly across bottom of skillet.
- Add beef directly from packaging without forming or breaking it up. Sprinkle remaining salt on top of beef.
- Allow beef to sear completely on first side, then turn over and allow to sear completely on second side.
- After outside is seared, break up beef into more manageable pieces and flip center to sear on skillet.
- Beef is done when the internal temperature reads 160 degrees on an instant read thermometer. Juices should run clear, and the meat should have no pinkness remaining. Remove beef from skillet and serve immediately.
Try Chopped Burgers soon. You’ll be glad you did. ♥
18 thoughts on “Chopped Burgers: Lush Results, Startling Ease”