This recipe is a simple and bold technique to sear a burger on salt. A cast iron pan is best, but any heavy-bottomed skillet will work. Serve it on a bun in the usual way or on a plate with an herb sauce such as pesto, chimichurri or chermoula with sweet potato fries and a salad.
Preheat a cast iron skillet in a 350 degree F oven for 10 to 15 minutes while you form the burger patties. (You can also preheat the skillet on the stove top, but this method heats the pan more evenly.)
Place the skillet on the burner over high heat. (The ideal heat setting is hot but not full blast, but depends on the power of your stove. ) Sprinkle the kosher salt to disperse it evenly in the pan. I use 1/4 teaspoon for a single burger but not all of the salt is in contact with the burger (as in the photo).
When the salt makes popping sounds, place the burgers into the salted pan and cook without moving for 3 1/2 minutes. Use a spatula to flip the burgers and cook for 3 to 3 1/2 minutes more for medium rare or a minute or two longer for more done. Serve immediately.
In this recipe, one pound of ground beef yields three 5 1/3-ounce burgers because this is my preferred burger size. You can make the burgers any size and adjust the cooking time accordingly.
Copyright 2021 Lynne Curry