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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. Laborious to go unsuitable. In case 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 aspect on the meat.
In regards to the beef: The purpose 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. Type of the identical means you’d do for a daily burger.
In regards to the pan: You need to use a unique kind of pan; the explanation I like to recommend forged iron is as a result of it will get extremely popular and shall 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 in case you don’t have a forged iron.
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