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January 21, 2008 / Tony

Salt-Seared Hamburgers

I often shy away from making hamburgers during the winter since I can’t grill due to the inclement weather and freezing temperatures.  Grilled hamburgers are, of course, more proof that there is a God who loves us.  And if I can’t have a really great burger, what’s the point of even making it?  There are times, however, that a burger just makes sense during the winter and this is a great way to do it:

Salt-Seared Hamburgers

enough ground beef to make as many 5 oz patties as you want

Kosher salt

Place a thin layer of Kosher salt on the bottom of a saute pan.  The salt does not need to completely cover the bottom of the pan.  Heat the pan over medium heat, and then cook burgers to your desired doneness flipping only once.  Serve.

The burgers turn out crusty, full-flavored, and salty.  It’s really quite delicious.  It’s my preferred way to make hamburgers inside.  In fact, I’ve even done this recipe during grilling season.  Here’s a picture:



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