Burger Seasoning: This is the one I’ve been utilizing! (affiliate hyperlink) However there are various choices we’ve tried from the grocery retailer they usually’ve truthfully all been fairly good. Onerous to go fallacious. In the event you 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.
In regards to 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 shortly so the meat doesn’t get dried out. I’ll even pull the meat off the warmth when the insides are nonetheless somewhat pink, if I’ve gotten that good crust on the skin. Sort of the identical manner you’ll do for an everyday burger.
In regards to the pan: You should utilize a unique kind of pan; the explanation I like to recommend forged iron is as a result of it will get very popular and might be best to present you that good sear. However I’ve additionally made the meat in a nonstick pan and it nonetheless does okay! Not an enormous deal in case you don’t have a forged iron.