Ultra Crispy Burgers Recipes

CRISPY BURGERS

Steps:

• Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
• Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don't have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
• Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
• Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.

THIN BUT JUICY CHARGRILLED BURGERS

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
• Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
• Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
• Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
• These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
• Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
• Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
• Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.

THIN BURGER

Steps:

• Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
• Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
• Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
• Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.