Pan-cooked hamburgers have a crisp and flavorful exterior that is created by keeping the meat's juices from dripping away as it heats. However, if the hamburger sticks to the pan while it is cooking, the meat will break apart, ruining its appearance. Introduce new methods to your usual pan-cooked hamburger recipe to prevent sticking and produce perfect burgers every time. Approximately 3 1/4 hours is required to keep hamburgers from sticking to the pan.
Step 1
Chill the hamburger mixture in the refrigerator for at least three hours, if it is freshly made. Refrigerating the mixture thickens the oils within the meat, bringing them to the surface when you shape the mixture into patties.
Step 2
Preheat the pan over medium-high heat. Do not add oil or grease to the pan. Allow it to preheat for 5 minutes.
Step 3
Sprinkle a thin layer of fine sea salt over the pan, coating the bottom. The sea salt will draw the meat's juices to the surface and congeal them, preventing moisture loss. The congealed juices prevent the hamburgers from sticking to the pan.
Step 4
Add more salt to the pan before flipping the hamburger. Lift the hamburger up with a spatula and add the sprinkling of sea salt before placing the uncooked side onto the pan.
Tips and Warnings
- If you still have issues with the hamburgers sticking to the pan, try making the meat mixture with ground beef with a higher fat content, such as 80/20.
Things You'll Need
- Pan
- Fine sea salt
References
- "Burger Bar"; Hubert Keller, et al.; 2009
- "Burgers"; Rebecca Bent, et al.; 2004
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