This indoor burger recipe make six burgers (too many for one pan), so use the broiler or finish the pan-seared burgers all at once in the oven. Ground beef is available in plenty of designer styles and fat-to-lean ratios. Use what you like. Remember that the higher fat content varieties like chuck have a rich, juicy taste and a smoother texture than the leaner ones, which tend to be dry and grainy. Chuck will also spatter up your stovetop and broiler a bit more. Either way, good ventilation is important. Burger doneness is an individual right that the government recommends you exercise at 160°F for proper food safety. Whatever temperature you pick, remove the burgers from heat when they are about 5 degrees below that target as the temperature will continue to rise while the meat rests. R. B. himself goes into fits above 130°F. He’s still with us, knock on wood, despite rare burgers and the raw oysters he downs with abandon.
Recipe information
Yield
makes 6 burgers
Ingredients
Preparation
For Broiler Burgers
Step 1
HEAT the broiler. Place a large rimmed baking sheet in the oven to heat.
Step 2
COMBINE the meat, Worcestershire sauce, dry rub, and bottled smoke in a large bowl and mix well.
Step 3
DIVIDE the meat into 6 equal portions. Form patties about 1 inch thick (or whatever size you like). Carefully place the patties on the hot baking sheet.
Step 4
BROIL the burgers to your liking, 8 to 10 minutes. Flip them only if you feel like it.
For Skillet-Seared Oven Burgers
Step 5
HEAT the oven to 450°F.
Step 6
COMBINE the meat, Worcestershire sauce, dry rub, and bottled smoke in a large bowl and mix well.
Step 7
DIVIDE the meat into 6 equal portions. Form patties about 1 inch thick.
Step 8
BROWN the burgers, three at a time, in a very hot skillet (cast iron works best) over high heat, about 2 minutes per side. Transfer all the burgers to a large rimmed baking sheet.
Step 9
FINISH the burgers in the oven until cooked to your liking. Check the internal temperature after 5 minutes.
