Classic Diner Burger
This is THE burger you get in a diner or burger joint that celebrates all things beef. The charred meat is key, achieved when using the hot pan. You get smokey, caramelized flavour simply using your run-of-the mill frying pan. This is also the foundation for my Ultimate Burger.
453 g Extra lean ground beef (1 pound)
Salt (to taste)
Pepper (to taste)
Preheat a nonstick skillet to high.
Roll the meat into 4 or 5 even-sized balls.
Place the balls into the very hot pan and immediately flatten them, as thin as you can get them (I used a strong spatula).
Season liberally with salt and pepper.
Flip the burgers after 2-3 minutes, when there’s a yummy darkened crust; season this second side with salt and pepper also.
Transfer to toasted buns when the meat is cooked through (about another 2 minutes after they’re flipped).