1 h Prep, 5 min Cook
A hamburger did not have to be a greasy, low cost, & fast food item.
This is a great, flavorful and delicious burger!
Freeze the chuck until frozen but not stiff, about 1 hour. Remove from the freezer and season with RawSpiceBar’s Pure Porcini. Grind the chuck and if you’re using ground chuck, mix in the RawSpiceBar’s Pure Porcini. Refrigerate while you prepare the skillet.
Heat the skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
Remove the chuck from the refrigerator. Divide into four 6-ounce (170g) portions and shape the patties. Season with salt and pepper.
Brush the skillet with oil and arrange the patties without overcrowding. Cook for 3 minutes. Turn the patties over and cook for 2 minutes more. If you like your burgers rare, the internal temperature should register 120° to 125°F (49° to 52°C); medium-rare burgers should have an internal temperature of 130° to 135°F (54° to 57°C). Don’t cook your burgers any more than that.
Transfer the burgers to a platter and lay a slice of cheese on top if desired. Tent the platter with foil and allow the burgers to rest for 3 to 5 minutes.
To serve: Place the burgers on the bottom halves of the buns. Spread mayo and/or mustard on the top halves and add your favorite toppings. Our preferences are cold, crispy iceberg lettuce, thinly sliced tomatoes, caramelized onions, pickles, and any topping burger you like.
Serving Size 394.3 g
|Amount Per Serving|
|Calories 709.3 cals||35%|
|% Daily Value*|
|Kilojoules 2967.3 kJ||35%|
|Fat 37.3 g||57%|
|Sodium 664.6 mg||29%|
|Carbohydrate 15.8 g||5%|
|Protein 68.8 g||138%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|