Old Fashioned Hamburgers

These aren’t grill burgers and they aren’t meant to go on a bun. These are old-fashioned skillet hamburgers in the tradition of mid-century American home cooking. Thick patties seared in butter, finished with a spice rub, topped with a pat of butter, and drizzled with a quick pan sauce made from the drippings.

The seasoning mixture is applied after cooking, not mixed into the meat. Salt, pepper, dry mustard, paprika, Worcestershire sauce, and lemon juice get sprinkled into gashes cut in each hot patty so the flavors soak directly into the meat. This keeps the outside crust intact while the seasonings penetrate from within.

That pan sauce is pure simplicity. Two tablespoons of water hit the hot skillet after the burgers come out, dissolving the browned bits stuck to the pan. That concentrated, beefy liquid gets poured right over each patty. Combined with the melting butter on top, it creates a rich, savory jus that pools on the plate.

Chef Tips

• Shape the patties thick, about ¾ inch. Thick patties stay juicy in the center while developing a proper crust.
• Don’t press the burgers with a spatula while cooking. Pressing squeezes out juices and dries the meat.
• Cut the gashes while the patties are still hot so the spice mixture melts into the meat.
• Use a heavy cast iron skillet if you have one. The even heat retention gives the best sear.

Variations

• Add a slice of sharp cheddar on each patty in the last minute of cooking for a smash-burger-style melt.
• Serve over mashed potatoes with the pan sauce for a Salisbury steak presentation.