Divide the meat into 4 equal portions (about 6
ounces each). Form each portion loosely into a 3/4-
inch-thick burger and make a deep depression in the
center with your thumb. Season both sides of each
burger with salt and pepper.
IF USING A GRILL- Heat a gas grill to high or heat
coals in a charcoal grill until they glow bright
orange and ash over. Brush the burgers with the
oil. Grill the burgers until golden brown and
slightly charred on the first side, about 3
minutes for beef and 5 minutes for turkey. Flip
over the burgers. Cook beef burgers until golden
brown and slightly charred on the second side, 4
minutes for medium rare (3 minutes if topping with
cheese; see step 3) or until cooked to desired
degree of doneness. Cook turkey burgers until
cooked throughout, about 5 minutes on the second
side.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST
IRON)- Heat the oil in the pan or griddle over
high heat until the oil begins to shimmer. Cook
the burgers until golden brown and slightly
charred on the first side, about 3 minutes for
beef and 5 minutes for turkey. Flip over the
burgers. Cook beef burgers until golden brown and
slightly charred on the second side, 4 minutes for
medium rare (3 minutes if topping with cheese) or
until cooked to desired degree of doneness. Cook
turkey burgers until cooked throughout, about 5
minutes on the second side.
Add the cheese, if using, to the tops of the
burgers during the last minute of cooking and top
with a basting cover, close the grill cover, or
tent the burgers with aluminum foil to melt the
cheese.
Sandwich the hot burgers between the buns and
serve immediately.
Originally Submitted
5/30/2013
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