1/4 Pound of the best hamburger you can afford
2 Garlic cloves
1 Teaspoon butter
1/2 Teaspoon salt
1/4 Teaspoon black pepper
Crush or very finely mince the garlic. Tip 1: Handle the hamburger as little as possible to avoid toughening the meat. Shape it, work the garlic, salt and pepper into it, and leave it alone. Make the burger pretty flat. It will plump up as it fries.
Wash your hands whenever working with raw meat, poultry or shellfish.
Preheat a frying pan over medium heat. Tip 2: Spread the butter over the bottom of the pan. Frying the hamburger in butter makes it crispy. Place the burger in the pan and fry for three minutes. Flip the burger and fry for another 3 minutes. Times will vary based on your stove and cookware.
Tip 3: When you fry the burger, DON’T press your spatula down on it. When you do this, you squeeze the juiciness and flavor right out of it.
When the juices run pink, your burger is medium rare. If you want it well done, wait for the juices to run clear. Flip the burger and let it fry for about another 2 minutes.
Put the burger on a clean plate and serve.
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