Ultra Crispy Burgers Recipes

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CRISPY BURGERS



Crispy Burgers image

These classic cheeseburgers, inspired by the ones served at Burgers Never Say Die in Los Angeles, really hit the spot. They're made from a flavorful custom blend of ground sirloin, brisket and chuck. Pressing the patties flat before searing on a super-hot griddle creates crisp, lacy edges. Top them with American cheese and all the fixings.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 25m

Yield 6 burgers

Number Of Ingredients 12

1/2 pound ground sirloin
1/2 pound ground brisket
1/2 pound ground chuck
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
6 slices American cheese
6 potato hamburger buns, split
Melted butter, for brushing the buns
Ketchup, for serving
Mustard, for serving
Chopped white onion, for serving
Dill pickle chips, for serving

Steps:

  • Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
  • Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don't have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
  • Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
  • Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.

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