Burgers aren’t easy to transport and making a no grill burger could be the best burger you could ever have. Even the fastest delivery service will result in a lukewarm patty and soggy bread. And while charcoal-kissed steak is tempting, grilling is time-consuming, especially in the winter. Thankfully, you can make great burgers on any burner.
You can get the carnal gratification of a crisp, lacy fast-food style burger in less than 10 minutes if you master a few steps—namely, very loose patties smashed swiftly into a smoking-hot griddle. For solo lunches or last-minute meals, indulge in a picture-perfect no grill burger.
Purchase High-Quality Meat And Cook It
Burgers can be made in various ways, but they’re not meatloaf. Avoid immediately mixing eggs, ketchup, or bread crumbs into your ground meat. To optimize beefiness and assure a meltingly delicate texture, go for coarsely ground beef with roughly 20% fat content. Split the meat into quarter-pound balls gently, careful not to overwork the embryonic patties into a gooey puck. Try the patty approach using ground lamb or pork for an entirely new flavor profile of no grill burger.
Fresh is best, but if you won’t be using all of your pre-portioned meat within a few days, there’s no harm in freezing it. Because they can stay on a hot skillet longer and acquire delectable caramelization without overcooking, cold, partially defrosted beef balls are very easy to cook.
Prepare Everything Ahead Of Time
Squash patties thinly onto your burner with the help of a second, smaller pot or pan. Aside from that, all you need for flipping is a sturdy thin metal spatula. But be careful: a thin patty might quickly overcook while you’re looking for a stray lettuce leaf or pickled jalapeno. To ensure a rapid and stress-free cooking process, it’s ideal to layout those toasted buns, ready add-ons, and preferred condiments before searing the meat.
A thick slice of onion and a liberal swoop of unctuous, garlicky aioli are usually the only toppings on burgers. If you’re working with a hard cheese like aged Gouda or Cheddar, use a vegetable peeler to create thin, meltable shards swiftly. Crumbling softer cheeses by hand, such as a pungent blue, is good. Simply take off a slice of American cheese to flawlessly imitate fast-food sorcery.
On the other hand, Burgers can be made in an unlimited number of ways. Classic additions include sweet tomato slices, a crunchy lettuce leaf, and a few pickles, but I’ve also had great success with a forkful of kimchi or charred red peppers, replacing the aioli with avocado or leftover herbaceous yogurt dip, and even using ground lamb or pork for a completely different flavor profile. Your refrigerator is your playground!
Related Topic: What is the secret to a juicy burger?
In A Big Metal Skillet, Sear The Meat
A fantastic hamburger necessitates a scorching hot cooking surface. Any thick cast-iron pan will suffice, but if you plan on preparing more than one patty at a time, larger chef-grade equipment is recommended. For example, Baking Steel, which transforms two cooktop burners into a massive and multifunctional flat-top capable of producing perfectly crisp crushed patties.
Allow the cooktop to set over high heat for at least five minutes while you gather the rest of the essential tools and ingredients, and do not place any patties on it until smoke is seen rising from the top.
Pro tip: toast your buns in the skillet with a little butter before it gets boiling hot; otherwise, they’ll burn in seconds. Preferably pillowy potato buns, and while Martin’s is a go-to brand, there’s no reason you can’t step up and make your own.
That Patty Has To Be Smashed. Make Sure The Cheese Is Melted
Our goal with no grill burger is to imitate fast-food perfection: a thin, crispy patty that has only been cooked for a few minutes on a smoking-hot cooktop. If your fire alarm is sensitive, now is the moment to crack a window.
Season each loosely ground beef ball generously with coarse salt right before cooking to optimize taste and caramelization. Lay each burger delicately on the skillet before squeezing it with the bottom of a second heavy pot or pan. Enjoy the delightful sizzle, then double-check that plates, buns, and ready-to-serve toppings are all nearby.
When the edges of a crushed burger start to curl away from the pan, it’s time to flip it, scraping out every last bit of salty brown goodness with your spatula. After flipping the burger, add the cheese and invert the second pot or pan to cover it for one last minute, providing a short blast of steam that creates a glossy blanket of properly melted cheese.
Bring Everything Together
Simply assemble, embellish, and voila: a great fast-food-style burger for around $5 and under 5 minutes of active cooking time. This is the ideal work-from-home meal with a huge napkin and a pickle right from the jar.