Friday, December 12, 2014

Big, Fat, Juicy Skillet Burgers

Big, fat, juicy burgers, seared in a skillet and finished with a covered steam.

Big, Fat, Juicy Skillet Burgers

I don't know about you, but I don't just crave a good burger in the summer. I crave them all year round and especially after the big turkey and ham holidays.

While grilling isn't all that seasonal down here in the Deep South to begin with, there are times when the wind is whipping up some chilly air, and we aren't fond of standing out in that, any more than we are the sweltering humidity of high summer. Or, we just don't feel like hauling everything outside. I grill plenty of burgers, but I sure do love doing them in a skillet too, and this is my favorite method.

This recipe is for skillet burgers and while for grilling I prefer a higher fat ratio, for my skillet burgers I like to go with a leaner grind, something like 94% lean. Don't worry though, since we're using a partial steaming process, that will help to keep the burgers tender, juicy and delicious, and they stay big and fat too, because they don't shrink up much in the skillet.

Steaming burgers is nothing new, though they are usually cooked from raw, under cover, on top of a rack above the steaming water. I prefer to put a quick sear on my burgers first, then add water to the skillet and finish cooking under a lid.

It's a great method you can use on your favorite burger recipe, or just ground beef, shaped and seasoned simply with only salt and pepper. My favorite burger for the skillet, is a bit of a cross between my meatloaf burger and classic onion burgers, both favorites in our house.

Here's how I make these big, fat, juicy skillet burgers. As always, ingredients with measurements, directions and a printable document are located further down the page, past the step by step photos.

Whisk together the seasonings - parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning.


Add the eggs and beef base to the seasoning mixture; mix and add to the ground beef. Gently combine. Even though you just see one egg, you'll need two. I started thinking I'd make a half recipe, then decided to make the full recipe and freeze half.


Shape into eight large balls and gently press into large, thick patties. I am using this Cuisinart hamburger press, one of my favorite kitchen gadgets.


Inexpensive and super easy to use, because unlike other burger presses that I have owned, the bottom disc comes out, making for very easy burger removal. It's also a 3-in-1 tool and you gotta love that! Not only can you can use it to make regular burgers like this, thick or thin, but there's also a smaller slider press in the middle and you can also use it to make stuffed burgers too.


As I mentioned, I'm cooking four of these burgers and putting up the remaining four in the freezer. Which brings me to another favorite gadget I want to share with y'all. My FoodSaver!


I have owned a hand-held FoodSaver for several years now, and absolutely love that gadget. The bags are reusable for several times so it's handy for all the stuff that you are in and out of regularly, like onions, celery, bell peppers and carrots - big pantry staples for my cooking. Since I prefer shredding fresh cheese off the block, the bags help keep all of the hard cheeses I buy fresh much longer. I also seal deli meat, tasso, smoked sausage and such with the hand-held.


It's a very handy tool, and I love it, but, because the hand-held isn't really intended for freezer storage, I recently upgraded to the big daddy model to better protect my frozen meats. With grocery costs so high now, I can only afford to buy meat when it's on sale, and I base what's for supper on what I have put up. Problem is freezer bags just don't cut it. After throwing away far too much meat that was freezer burned and ruined, I invested in the big FoodSaver. It's not cheap, but wow, what a difference in the storage time to keep food fresh. Something to think about with the cost of groceries these days.

Anyway... back to the burgers! Heat about 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side; turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed. Since I'm only cooking four patties and put up the other four, I'm using an average sized skillet. If you're cooking all eight, you'll want to use a larger skillet and one that you can cover, or you can do them in two batches.


Return burgers to skillet and add 1/4 cup of the water, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water, only if needed.


When the burgers are done, the internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using and cover until cheese has melted before serving. Dress as you like. Nom, nom, y'all!

Big, Fat, Juicy Skillet Burgers!


Recipe: Big, Fat, Juicy Skillet Burgers

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: 8 servings

Ingredients
  • 2-1/2 pounds of lean ground beef
  • 1 teaspoon of dried parsley flakes
  • 1-1/2 tablespoons of dried onion flakes
  • 1/4 teaspoon of paprika
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of light brown sugar
  • 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
  • 2 large eggs
  • 1/2 tablespoon of beef base (like Better than Bouillon)
  • 1 tablespoon of cooking oil, divided
  • 1/2 cup of water
  • 8 thick slices of cheddar cheese
  • 8 burger buns
Instructions

Whisk together the parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning. Blend together the seasoning mixture, eggs and beef base; add to the ground beef and gently combine. Shape into eight large balls and gently press into large, thick patties. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side; turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed.

Add 1/4 cup of the water and return burgers to skillet, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water only if needed. When burgers are done, internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using, and cover until cheese has melted before serving. Dress with mayonnaise, ketchup, mustard, lettuce, tomato, onion and pickle as desired.

Cook’s Note: If you omit the Cajun seasoning, substitute salt and pepper.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too Y’all!

Homemade Beef Sliders
Classic Patty Melts
Cajun Pork and Shrimp Burgers

Posted by on December 12, 2014
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20 comments:

  1. This is supper tonight for me! Nothing better than the crust from the hot cast iron.

    Linda

    ReplyDelete
  2. Looks like a delicious burger and I like them with all those ingredients - I might have had to toss in a little chopped onion and sweet pepper.

    ReplyDelete
  3. Great looking burgers Mary! I ordered one of those presses for my Christmas! Have a great holiday! Don

    ReplyDelete
    Replies
    1. Thanks Don! I love that little press - hope you find it useful too!

      Delete
  4. Love big fat juicy skillet burgers. I make a lot of them but haven't added beef base or brown sugar. I'll have to try this next time. BTW, your recipe was very clear on the amount of beef to use. Merry Christmas, Mary!

    ReplyDelete
  5. Really? What's with all the confusion people? Clear as a Jingle Bell to me!! Keep your hair, Mary!!

    I love the sound of this and I also prefer using lean meat. Sometimes, they can dry out so this may just be the trick! Thanks! Pinning it!!

    I have owned 2 Food Savers and absolutely loved both. The first one I had for over 20 years and the thing just would NOT give out. I'd seen lots of new models and could not justify buying one since mine still worked fine. Then, there was one on QVC I just had to have. Yes...I'm one of those. Love QVC!! I was talking to my sister-in-law about it and she said she would love one but could not afford it. LIGHT BULB!! Guess who has my old one? We're both happy! Enjoy it!!

    I'm interested in the Microwave Grill pan and actually ask in another post if you have it. Anyone? Curious about it.

    I'm sure I'll be talking to you again....but...MERRY CHRISTMAS, Mary!!

    ReplyDelete
    Replies
    1. Thanks Kim. I finally deleted all of that debate - it was too much clutter & ended up taking over the post - as that kind of thing does tend to do. I'm a QVC nut too Kim - well, my whole family is! :) I usually have at least one TV in the house on just in case LOL!

      I have the microwave grill pan - actually I have 2 of them. It's great for those busy nights when you just want to grill a small steak, some veggies, or a chicken breast. It really does work. I haven't ventured much into "recipes," although I do like to do a small batch of chicken wings for game day in there because it's so quick!

      Merry Christmas to you too Kim & thanks for all of your support!

      Delete
    2. Mary, if I ordered the Microwave Grill Pan do you get some type of credit? If so, how do I need to do that so you do?

      Delete
    3. Kim, you are too sweet!! Yes, if you purchase after clicking through on my affiliate links I do get credit but either way, I think you'll love having that pan!

      Delete
    4. Just ordered it!! Can't wait to get it. Says it should arrive Dec. 24th....Merry Christmas to me!! By the way, that was my first time ordering from Amazon. The UPS guy won't know what to think when it doesn't say QVC. LOL :-)

      Delete
    5. Oh that's funny! Well, watch out. I am a prime member at Amazon so I do purchase a lot from them and they even have pantry groceries available now! Between QVC and Amazon I have a very intimate relationship with my UPS drivers! :)

      Delete
    6. Just thought I would let you know I have used my grill pan twice and love it so far. If I never use it for anything else, it is so worth it to reheat a slice of leftover pizza!! Perfect!!

      I hope you DO "venture into recipes" and share with me and others who might be interested!!

      HAVE A HAPPY NEW YEAR!!

      Delete
    7. Don't you just love that gadget Kim?! Happy New Year!!

      Delete
  6. Is it Okayy to make it without the beef base???

    ReplyDelete
  7. Is it Okayy to make it without the beef base??

    ReplyDelete
    Replies
    1. Absolutely! It's really a flavor enhancer but would still be delicious omitting it too!

      Delete

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