Cristina's No-Fuss Cheeseburgers
Recipe created by Cristina Ferrare
There is this hamburger restaurant in Manhattan that was my destination every Friday night for years. The hamburgers were so good that the wait was so worth it. Whenever I go back to New York, my first stop right from the airport is to get a cheeseburger fix, no matter what time I get in.
I finally cracked the code as to why these juicy beefy burgers were so good—all I had to do was ask. The answer was simple, very simple: The cook told me they grind chuck roast fresh every day, fire up the grill really hot and use kosher salt for flavoring. Sometimes the less you fuss with something the better.
I have tried to make hamburgers every which way, putting all kinds of stuff, including bleu cheese in the middle, which only overpowers the taste of the beef and then makes me sick because it is so rich.
Once you tried these, you will never go back to your old recipes!
Watch Cristina make this recipe!
I finally cracked the code as to why these juicy beefy burgers were so good—all I had to do was ask. The answer was simple, very simple: The cook told me they grind chuck roast fresh every day, fire up the grill really hot and use kosher salt for flavoring. Sometimes the less you fuss with something the better.
I have tried to make hamburgers every which way, putting all kinds of stuff, including bleu cheese in the middle, which only overpowers the taste of the beef and then makes me sick because it is so rich.
Once you tried these, you will never go back to your old recipes!
Watch Cristina make this recipe!
Servings: Serves 6
Ingredients
Directions
Heat an indoor grill pan until very hot. To see if the grill is hot enough, drop a drip of water on it and see if it bounces.
Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape 6 5-ounce hamburger patties 1/2-inch thick. Be careful not to pack the meat tightly. You will have a dry burger if the meat is packed too tight. Sprinkle a healthy pinch of kosher salt over top of each burger.
Take the canola oil and drizzle it over the grill pan. Run a paper towel over it to coat evenly. Place the salted side of the burger on the grill. Salt and pepper the other side of the hamburger patties.
Grill for 2 minutes and flip. Grill for 2 minutes and flip again. Grill for 1 minute, then flip. Add the cheese on top and grill for 1 minute.
Remove your burgers to a warm plate by the stove (do not cover). Place your hamburger buns on the grill and toast the bottoms slightly.
Using a clean plate, put your burger together with your bun. Use any condiment you like, but I can tell you these are so tasty you don't need anything. I do add some bread and butter pickles for the added salt and a crunch.
You are now ready to bite into the tastiest juiciest hamburger. So simple, no fuss...just the pure taste of the beef! Enjoy.
Watch Cristina make this recipe!
Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape 6 5-ounce hamburger patties 1/2-inch thick. Be careful not to pack the meat tightly. You will have a dry burger if the meat is packed too tight. Sprinkle a healthy pinch of kosher salt over top of each burger.
Take the canola oil and drizzle it over the grill pan. Run a paper towel over it to coat evenly. Place the salted side of the burger on the grill. Salt and pepper the other side of the hamburger patties.
Grill for 2 minutes and flip. Grill for 2 minutes and flip again. Grill for 1 minute, then flip. Add the cheese on top and grill for 1 minute.
Remove your burgers to a warm plate by the stove (do not cover). Place your hamburger buns on the grill and toast the bottoms slightly.
Using a clean plate, put your burger together with your bun. Use any condiment you like, but I can tell you these are so tasty you don't need anything. I do add some bread and butter pickles for the added salt and a crunch.
You are now ready to bite into the tastiest juiciest hamburger. So simple, no fuss...just the pure taste of the beef! Enjoy.
Watch Cristina make this recipe!
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