Cheeseburgers

This is a relic of 1970s and 80s microwave cooking when home cooks tried to replicate every dish in the new appliance. The microwave-burger never really worked, but the technique here at least addresses the cardinal flaw of microwaved meat: no browning.

Bouquet sauce, brushed on a 1-to-1 dilution with water, is the workaround. It is a concentrated brown coloring agent (think gravy enhancer) that paints the patties to look properly seared even though no Maillard reaction has happened. Not real flavor, but real visual.

The ring arrangement is functional. Microwaves cook from the outside in, and leaving the center of the dish empty prevents cold spots in the middle of patties. Same principle as why microwave popcorn bags have a fold-out center.

For a much better burger, ignore the microwave method entirely. Use the ingredient list as a base recipe and sear the patties in a hot cast-iron skillet for two minutes per side.

Pro Tips

• Use 80/20 ground beef for juicy patties. Lean beef dries to leather in the microwave.
• Make a thumbprint dimple in the center of each patty. Otherwise they balloon up in the middle.
• Toast the hamburger buns separately in a skillet or under the broiler. Microwaved buns turn gummy.
• Salt only just before cooking. Salt early draws moisture out and toughens the meat.

Variations

• Skip the microwave entirely and pan-sear over high heat for a true seared crust.
• Add Worcestershire sauce or steak sauce to the meat mixture for extra savory depth.
• Top with caramelized onions, bacon, or pickled jalapeños to take the basic burger somewhere new.