Burger Seasoning: That is the one I’ve been utilizing! (affiliate hyperlink) However there are a lot of choices we’ve tried from the grocery retailer they usually’ve actually all been fairly good. Onerous to go incorrect. If you happen to don’t have a burger seasoning and need to use simply salt and pepper, I might use 3/4 teaspoon of kosher salt per facet on the meat.
Concerning the beef: The aim 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 surface. Form of the identical method you’d do for an everyday burger.
Concerning the pan: You should utilize a unique sort of pan; the rationale I like to recommend forged iron is as a result of it will get highly regarded and can be best to offer you that good sear. However I’ve additionally made the meat in a nonstick pan and it nonetheless does okay! Not an enormous deal if you happen to don’t have a forged iron.