Seared Hamburger “Steaks” - Something Edible
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Seared Hamburger “Steaks”

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Seared Hamburger “Steaks”


Servings: Makes about 4 quarter-pound patties.

Prep Time: 30 minutes

Cook Time: 10 minutes

  • 1 Tbsp dehydrated onion
  • 1 Tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 1/2 tsp liquid smoke (Mesquite is good.)
  • 1 lb 85% lean ground beef
  • 1/2 tsp black pepper (Fresh Ground.)
  • 1 tsp Kosher salt

  • Instructions:

    In a microwave-safe mixing bowl, mix together the dehydrated onion, Worcestershire, Dijon mustard, and liquid smoke. Microwave for no more than 30 seconds; you really just want to initiate the uptake of the liquid ingredients into the onion. Let the mixture rest for 10-15 minutes.

    When 10 - 15 minutes has elapsed, crumble the ground beef into the seasoned onion mixture, and gently mix with your mitts until integrated. Divide the mixture into fourths, and gently press the meat mixture into patties (uniformity in thickness is really all you're looking for; they can be butt-ugly).

    Combine the salt and pepper and liberally apply to each side of the patties. Move the patties to the freezer (uncovered) for 10-15 minutes, and in the meantime heat up a cast iron skillet over high heat until it's around 450 - 500F (it'll wanna start to smoke). When it's time to cook, place the patties in the skillet and reduce the heat to medium-high (accounting for the infamous cast-iron carryover). Sear for 3-5 minutes on each side or until you've achieved your desired level of doneness. Note that because you've integrated all that brown-colored seasoning, that something like medium rare may not be properly represented in cross-section; so if you have control issues, use your meat thermometer.

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