Many people think that the best burger is one cooked outside on the grill. But this burger recipe, made on a countertop grill or grill pan, proves them wrong. With some simple additions and techniques, you can have a great indoor-grilled burger.
The inspiration for this recipe is my dad, who was known for the best burgers ever. Part of their deliciousness came from the way he doctored up the ground beef with an egg and other ingredients, but the other part was how he lightly toasted the buns in the pan he'd cooked the burgers in, which let them soak up the juices.
If you opt for leaner meats like lean ground beef, bison, or turkey, his additions of egg, Worcestershire sauce, and molasses make your burgers juicier and more flavorful. Using a grill pan or countertop grill allows you to mimic the char you get on an outdoor grill, which adds to the grilled flavor.
Another trick is dimpling the burger before you grill it. The patty will contract as it cooks and this keeps it flatter without a hump in the middle.
- 1 1/2 pound lean ground meat (beef, bison, or turkey)
- 1 egg (lightly beaten)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper (ground)
- Optional: 4 slices cheese
- 4 hamburger buns (brioche or tender white hamburger buns, split)
Gather the ingredients.
In a mixing bowl, combine the ground meat, egg, Worcestershire sauce, molasses, garlic powder, salt, and pepper.
Divide the mixture into four pieces (if desired, use a kitchen scale to make sure each weighs about 6 ounces). Form each piece into a ball, then press lightly with your thumb in the center of each to make a doughnut-shaped patty.
Heat a countertop grill or grill pan to medium-high heat (around 375 F). Grill the burgers until they are cooked through, about 6 minutes each side. The safe cooking temperature to reach for ground beef and bison is 160 F and for ground turkey it is 165 F. If you are using bison or lean ground beef, leaving the patty a little medium rare in the middle is a choice, but it does have risks.
If desired, top the burgers with cheese and melt the cheese by either covering the grill pan briefly with a lid or by transferring the burgers to a sheet pan and placing them under the broiler for a few minutes. Keep warm.
Place the buns cut-side down on the surface of the hot grill, pressing lightly to let buns soak up any juices. Toast the buns until lightly golden.
Serve the burgers on the buns with your choice of condiments, such as ketchup, mustard, pickles, sliced tomatoes, onions or lettuce.
If you have any leftover burgers, wrap them and store them in the refrigerator. Use them within three to four days.