1/4 Pound of the best hamburger you can afford
1 Teaspoon butter
1/4 Teaspoon black pepper
1/2 Teaspoon salt
The first tip to make a juicy hamburger is handle the burger as little as possible. Shape it the way you like it, and leave it alone. I usually make it pretty flat, knowing that it will plump up during the frying process.
Wash your hands after handling the hamburger. Then salt and pepper the hamburger.
Preheat frying pan over medium heat.
The second tip to make a juicy AND crunchy hamburger is to fry it in a teaspoon of butter. This adds the crunchiness. Add the teaspoon of butter and coat bottom of pan. Place hamburger in the pan.
The third tip is to never, ever press your spatula down on the burger. When you do this, you force all the juice and a fair amount of the flavor right out of the meat. Flip the burger, don’t squash it.
Fry three minutes, flip it. Fry another three minutes and watch the juices that rise to the top. If they’re red or pink, the burger needs to fry longer. (If you like your burger rare, it might be done. I like mine medium-well don’t — which is cooked through but tender with no pink meat.) Flip it, fry it another 2-3 minutes.
Everyone’s stove and cookware will require slightly different cooking times. If you still see red or pink juices, you might have to fry your burger a little longer. Turn the heat down slightly if the fat splatters too much or begins to smoke.
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