Give Best Burgers a Perfect Sear With Ina Garten's Unconventional Method
What is the secret of mashed best burgers
The secret of the mashed burgers best topped with a mountain of caramelized onions and gruyere cheese is simple: Freeze the burgers for exactly 15 minutes before placing the burgers in a hot skillet. Garten's recipes are so impeccable that when you say 15 minutes, set a timer
The result is an inner layer that remains juicy due to the temporary cold, while the burger best crust becomes more caramelized. Garten also adds a pinch of dry mustard powder to ground beef along with salt and pepper seasoning, which adds basic sharpness; It's perfect with melted Gruyère.
The accompanying formula is from Modern Comfort Food: A Barefoot Contessa Cookbook, by Ina Garten.
Read also: The Secret to a Perfect Steak Sandwich Isn’t the Meat
Mashed hamburger with caramelized onions
Makes 4 hamburgers
Canola oil or grape seed oil
2 medium red onions, sliced 1 inch thick (4 cups)
1 tablespoon. Good red wine vinegar
1 tsp. Sugar
1½ teaspoon. Dry mustard powder, like Coleman
1¼ pound of ground beef with 20% fat
1¼ cup grated Gruyere cheese (4 ounces)
4 potato sandwich rolls, like Martin's
Kosher salt and freshly ground black pepper
Ketchup to serve
How to prepare
Heat two tablespoons of oil in a large skillet over medium heat. Add the onions and cook for 8 to 10 minutes, stirring occasionally, until the onions are soft and begin to turn brown. Add sugar, reduce heat, and leave for 10 to 15 minutes, stirring occasionally, until brown and caramelized. Add vinegar and cook for 30 seconds until dissolved from the bowl.
Meanwhile, mix dry mustard with half a teaspoon of salt and half a teaspoon of pepper. Put the ground meat in a medium bowl and sprinkle with the mustard mixture. With your fingers, gently work mustard onto the meat and shape into four 1-inch-thick pancakes. Put it on a plate and leave it in the fridge for exactly 15 minutes.
Heat a large cast-iron skillet over medium-high heat and add 1½2 tablespoon of oil. From the freezer, place the burgers directly into the hot skillet. Using a large metal spoon, press each burger firmly into the pan. Cook the burger for 2 to 3 minutes without moving, until the bottom is brown and crusty.
Turn the burger over, then place it with a spoon on the onions and sprinkle gruyere over it. Place a lid on the skillet and cook the burger for 1 to 2 minutes, until the cheese melts and the burger is moderately rare inside. Place one burger on each roll and serve hot with ketchup on the side and fries fresh.
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