Skillet Burgers


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.

2 Comments Add yours

  1. 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.

    1. cookbookwall says:

      Absolutely! When that flavored steam hits the bun and can’t escape, good things happen!

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