The Steps to a Great Burger

by Scott
(New Mexico ABQ to the locals)

First.
I buy a nice chuck steak and either grind it myself or have the butcher do it (fine if you have a choice).

Second.
In a large bowl per lb of meat I add:**
1 tsp of salt
1 tsp of paprika (
1/2 tsp garlic and onion powder(
few grindings of black pepper

Mix thoroughly (by hand or a food processor I prefer hand as I like texture in my burgers) cover tightly with plastic wrap (press it against the meat) and stash it in the fridge for 1-3 hours.

Third.
When the time comes to cook. I take the meat out give it a good mix again.
Patty it up(if you have a scale 4 ounces) place on a sheet pan on paper towels and cover let come to room temp (15 20 minutes don't worry it wont hurt anything)

Fourth.
While the meats warming start a cast iron pan on the stove to whatever your stove calls medium high. Leave it sit there for a good 5-10 minutes it needs to be hot and you can't hurt cast iron..

Fifth(hick).
When the pan is rippin hot.. place a patty or 2 on it no oil.. Chuck is 25-30% fat remember.. Get your timer out and time 4 minutes flip, if your only doing 2-4 burgers give it 2 minutes then turn the heat off let cook the last 2 minutes (total 8 minutes 4 each side*) pull off slide onto a plate cover and let rest 5-10 minutes ( I used a digital leave in the over thermometer once took 7 minutes to peak the temp and start to cool). Once rested stash on your favorite roll( potato and onion rolls come to mind) add accessories(why???) add sides (pickles mashed taters whatever) and devour..