Diner Style Hamburger

* This will make 4-6 hamburgers depending on how thick you like your burger. For a more authentic diner burger – make them thinner (however, my family prefers thick burgers)

Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor).

The meat should be firm but not completely frozen. Grind your meat in your food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.

Shape patties on the same sheet pan. Don’t handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.

Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top.

Now start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get your burgers out of fridge and liberally salt and pepper both sides. Using your spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!). After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness). Add cheese and let it melt and then transfer the burgers to your hamburger buns.

The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don’t want to drown out the flavor of this meat!

Serve with homemade French fries and an ice cold Coca-Cola.

Cook’s note: I don’t recommend grilling these burgers only because the meat is so loosely packed that they tend to fall apart on the grill. I would only grill if you have a flat top griddle that you can place on top of the grate (and make sure you’ll be able to get it super hot).

Recipe adapted from America’s Test Kitchen