Iron Skillet Hamburgers

"I found this recipe in the newspaper and have tweaked it over the years. The salt, heated to a high temp. in a black skillet, keeps the meat from sticking, but does not permeate the meat. I find that covering the heated dish with foil, after the butter and spices have been added, keeps the meat warm while the pan juices have time to permeate the hamburgers patties. The burgers are so tasty, the only thing I add to the buttered buns and meat are a few hamburger dills."
 
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Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Divide meat into 4 portions and lightly shape into patties, handling as little as possible.
  • Sprinkle the bottom of a large, heavy black iron skillet with a light layer of salt and heat the skillet on stove top until it is searing hot.
  • Add the patties and sear well on each side to seal in the juices. Reduce heat to medium high and cook meat for 3 minutes on each side.
  • When done, remove patties to warmed platter, sprinkle with salt and pepper and top each with 1 T. butter.
  • Sprinkle on Worcestershire, Tabasco, lemon juice and parsley and allow butter to melt on each patty. Serve meat on buns with pan juices.

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RECIPE SUBMITTED BY

I'm a stay at home Mom-Grandma who has a great love for collecting recipes and cookbooks. I hardly bake at all anymore but still love to read about it. When looking at a cookbook, I turn to the desserts and cookies first and I use simplicity as my guide. My recipe pet peeve is one that list ingredients in the "instructions" section. Church cookbooks are some of my favorites, but they are notorious for this.
 
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