Folks, I miss summer. I miss impromptu beach trips, brain freezeâinducing cocktails, and SPF in triple digits. But more than anything, I miss burgers. Plump, juicy, smoky burgers. The kind that only come off the grill.
Burgers cooked on the stovetop usually can’t compare. With no smoke and nowhere for the beef fat to go, the meat usually ends up simmering in its own juices instead of searing over a hot flame. The flavor, moisture, and texture is completely different than those of grilled burgers.
But does it have to be? Or is it possible to cook an excellent burger indoors? To find out, I asked grillmaster Dave Joachim
When making burgers at home, some people stick them under the broiler. Some cooks deep-fry their burgers to get that crisp exterior. The best way? Do as Dave does and get a cast-iron pan ripping hot. In less than a minute in the pan, your burgers will form a crusty sear.
âI like a flat pan because you get better browning across the whole surface of the meat, which is one of the advantages of cooking indoors,â says television personality and cookbook author Dave Joachim
Over the summer, we recommended dimpling
