Burger Seasoning: That is the one I’ve been utilizing! (affiliate hyperlink) However there are various choices we’ve tried from the grocery retailer and so they’ve actually all been fairly good. Laborious to go incorrect. For those who don’t have a burger seasoning and need to use simply salt and pepper, I’d use 3/4 teaspoon of kosher salt per aspect on the meat.

Concerning the beef:  The objective is juicy, medium-big chunks with a pleasant golden brown crust. Utilizing a really excessive warmth to get the sear helps do that rapidly so the meat doesn’t get dried out. I’ll even pull the meat off the warmth when the insides are nonetheless a bit of pink, if I’ve gotten that good crust on the skin. Sort of the identical manner you’ll do for an everyday burger.

Concerning the pan: You need to use a distinct sort of pan; the explanation I like to recommend forged iron is as a result of it will get extremely popular and will likely be best to provide you that good sear. However I’ve additionally made the meat in a nonstick pan and it nonetheless does okay! Not an enormous deal should you don’t have a forged iron.