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The Burger Recipe Every 20-Something Should Know

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    HowToCookABurgerWithoutAGrill_OOENER_Annasudit
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    Every summer at the start of grilling season, I want all the grilled burgers, hot dogs, corn, and anything else I can get my hands on that has that signature smoky, meaty, BBQ flavor. There's just one problem: I don't have a grill.

    Like many of my fellow city-dwellers, I live in an apartment with no backyard, no roof access, and no balcony (fire escapes don't count!). This summer, I wanted a way to make my favorite BBQ food (burgers, obviously) in my own tiny kitchen rather than having to bribe one of my few lucky friends who managed to snag a grill-friendly apartment.

    For advice on making the perfect indoor burger — that still gets that smoky, umami crust, despite the fact that there is absolutely no charcoal involved — we turned to condiment and burger extraordinaire Scott Norton, cofounder and chief marketing officer of Sir Kensington's. He gave us a foolproof recipe for cooking stovetop burgers that's easy enough for anyone can follow.

    Ahead, find out what to ask for from your butcher, how big to make the beef patties (and what to mix into them), and how to cook them to your desired doneness. Thanks to Norton's genius tips, I'm officially ready to throw my first ever indoor BBQ. Who's with me?!


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    Here's What You'll Need:

    -A cast iron pan (if you don't have one, use a nonstick pan)
    -A spatula
    -Ground beef
    -Ketchup
    -Eggs
    -Cheese
    -Buns
    -Burger toppings (lettuce, cheese, pickles, tomatoes, onions, or whatever you like!)

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    The Grill Alternative

    The best replacement for a grill is a cast iron pan. It holds heat well just like a grill does, and it will give you that familiar, perfectly seared burger crust that you're used to biting into during BBQ season. If you don't have a cast iron pan, you can use a regular nonstick sauté pan, just make sure to get it nice and hot!

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    Making The Patties

    You'll want to start with 1.5 pounds of ground beef for every 4 burgers. Head to a grocery store or a butcher you trust and ask for ground chuck, ideally with some short rib or rib eye mixed in so there's a significant fat content. (If you want to get really technical, ask for an 80-to-20 meat to fat ratio.)

    To keep the burger juicy, and more importantly, to help hold it together, add an egg and 2 tablespoons of ketchup to lend moisture and flavor to the ground beef. Mix it all together (with your hands!) and form 4 patties, each 5 inches in diameter.

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    Cooking The Burger

    1. Start by heating up the pan on medium-high until it's almost smoking. No oil is needed on the pan.

    2. Cook the burgers for 4 minutes on each side. After 2 minutes on each side, rotate the patties so they don't stick to the pan. You can cook as many as will fit on the pan together.

    3. Once they've cooked for a total of 8 minutes, the outside should have an attractive layer of char. They'll be medium rare on the inside, so cook them for minute or 2 longer if you like your burgers medium or medium well. If you want to know for sure, you can always slice into the burger to see if it's to your liking.

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    Add The Cheese

    Add a few slices of cheese (pick one that melts well, like Gruyere) as the patties finish cooking. Remove burgers from the pan and let them rest as the cheese melts and the meat cools slightly (for about 5 minutes) before eating.