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Burger Seasoning: This is the one I’ve been utilizing! (affiliate hyperlink) However there are lots of choices we’ve tried from the grocery retailer they usually’ve truthfully all been fairly good. Arduous to go mistaken. Should you don’t have a burger seasoning and wish to use simply salt and pepper, I’d use 3/4 teaspoon of kosher salt per facet on the meat.
Concerning the beef: The aim is juicy, medium-big chunks with a pleasant golden brown crust. Utilizing a really excessive warmth to get the sear helps do that shortly so the meat doesn’t get dried out. I’ll even pull the meat off the warmth when the insides are nonetheless slightly pink, if I’ve gotten that good crust on the skin. Sort of the identical method you’ll do for a daily burger.
Concerning the pan: You need to use a special sort of pan; the rationale I like to recommend forged iron is as a result of it will get very popular and can be best to present you that good sear. However I’ve additionally made the meat in a nonstick pan and it nonetheless does okay! Not a giant deal if you happen to don’t have a forged iron.