You do know how much better homemade burgers taste if you wrap them in squares of waxed paper and let them sit for a few minutes before serving, right? Cook the seasoned beef (I like ground bison) patties in a skillet filmed with vegetable oil over medium-high heat. Turn to brown both sides. Cover with a lid for a few minutes over medium-low heat to cook through, dress them in toasted buns with cheese, condiments, and vegetation as desired, then swaddle in waxed paper and let steam in their own heat for a few minutes before serving. You know this: being able to cook a tasty burger is an important life skill, especially when you’d rather watch a good movie than wash a sinkfull of dinner-prep dishes.
P.S. Form a divot with your thumb in the tops of those raw patties before you cook them. Your burgers will cook flatter and more evenly, and that divot will vanish.
That must be why they are so good at drive-in’s, bowling alleys or when on the lake…they are the best and that wax paper must be the secret ingredient.
Absolutely! When that flavored steam hits the bun and can’t escape, good things happen!