Big Burger
Burger Time
May 23, 2005

1 lb ground beef
1-2 teaspoon corn oil
4 tomato slices
Sliced onion
Sliced pickles
4 hamburger buns

1. Place a heavy grill pan or low-sided sauté pan over high heat. You want to make sure the pan is good and hot before you put the patties on. Next, set out all the condiments and the hamburger buns.

2. Separate the ground beef into four 4 oz chunks and roll each portion between your hands to make balls. With the heel of your hand and using steady pressure, flatten each ball until you have patties that are about 1 inch thick. Drizzle a few drops of the corn oil on each side of the patty and gently rub in. Place the oiled patties on a plate and set aside.

3. If you want your buns toasted, this is the time to start pop them into a toaster. If you don't have a toaster, place the buns on a sheet pan and put them into an 450°F oven until golden brown, about 5-6 minutes.

4. Place each patty in the hot pan and DON'T PUSH DOWN. Let the patty cook for 2-3 minutes for rare and 3-4 minutes for medium-rare.* Flip the patty over and cook for the same amount of time as the first side.

5. Place the finished patties on a plate. (Don't use the same plate that had the raw meat on it.) Spread mayonnaise over the toasted or untoasted bun. Slide each patty on the prepared buns and top at will.

Yield: 4 burgers

*Because ground meat has a greater surface area than other meats, the chance of listeria is higher. If this concerns you or you are cooking for the very young, the very old, or people with a compromised immune system, cook the ground meat to at least 160°F. Use a instant-read thermometer to be certain of the temperature.

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