It’s been a rough month in our house and my head has been full of crap. I wanted to do a “mental reset” and decided that a trip back to the basics would help clear my mind.
Using a Weber kettle and a cast iron pan to make a classic crusty cheeseburger is just about as basic as it gets.
There was nothing hard about these cheeseburgers but I can tell you they were the best burgers I have had in a year or two.
Started with a little over a pound of chuck roast.
I sliced the chuck into strips and then seasoned with:
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
I had the charcoal started at this point and put the cast iron pan directly over the coals to pre-heat while I prepped the burgers. I had a touch of peanut oil in the pan…probably didn’t need it but it gave me something to do.
I ran the seasoned chuck roast through my KitchenAid meat grinder. If you don’t own a meat grinder then hurry up and get one. Here is my guide on buying the best meat grinder.
After the meat has been ground use a rubber spatula and mix in one egg. The egg will act as a binder to help the loose mix on the burgers stay together.
The mix was formed into two half pound patties and placed in the hot cast iron pan.
Closed the lid and walked away for five minutes.
After five minutes the burgers were flipped and got to show off a delicious crusty surface 🙂
I let them cook for another two minutes then put them on a toasted sesame seed bun with cheese, mayo and Dijon mustard.
Simple but perfect.
I sat on the porch and shared my burger with my dog.
He has been having a rough month, too.
For a little while this morning things almost seemed normal.
It is a start.