Iron skillet pan seared burger patties of perfection? Sold. The From Away Burger. This was a recipe I had to try.
I am a meatarian any which way you slice it. I’ll enthusiastically take a slab of beef over the worlds most tantalizing desserts every single time. I’m not sure how my parents programmed me to salivate over beef and not over candy but that’s just the way I’m wired – (For all I know I was rewarded for ringing a bell when I was first learning to crawl with jerky) and I get the impression I may not be alone.
So, upon seeing the image of meat being ground to perfection and a tag line stating ‘grinding your own meat is best’ on Foodgawker it wasn’t a stretch to think that I clicked on it instead of the 57 other wonderful photographs featured that day. Iron skillet pan seared patties of perfection? Sold. This was a recipe I had to try. Immediately. (Twist my arm to use my meat grinder – go on, try me).
But a Pan Seared Burger? What about the grill?
While cooking these burgers, I pondered how blasphemous it was to sear a burger in a pan on a hot summer day with a fresh bag of charcoal less than 20 feet from my kitchen. I had never conceived of the idea of preparing a burger in a pan. Even in the dead of winter, a small path from the back door to the grill is cleared of snow and I am more than happy to freeze my booty off for the wonderful taste of a juicy burger. But, I hid my panic at the thought of all of that fresh beautiful ground meat I had just worked so hard on going to waste and pushed through.
And holy crap am I glad I did. (Can I say holy crap on my blog? screw it, it’s my blog).
Much to my surprise though, these were everything I wanted them to be and more from the pictures and description on the From Away blog. Crisp and succulent, packed with flavor, and gooey with cheese. The kind of burger that has you eating seconds with no time to consider the guilt of over indulging.
This burger takes no prisoners. You’ve been warned.
If you’re like me and always searching for the perfect burger, try these out!
The Conquistador Turkey Burger
Roasted Garlic Butter Burgers
Panko Fried Oyster Bayou Burger Recipe
And don’t forget to join the Burger Month excitement every year!
If you’ve tried my Pan Seared “From Away” Burger recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
The “From Away” Burger
AmericanEquipment
Ingredients
- 3 Sesame Hamburger Buns
- 2 tablespoons butter
- 7 ounces beef sirloin tips
- 7 ounces beef brisket
- 7 ounces boneless beef chuck
- Fresh thyme
- 2 tbs Worcestershire sauce
- 1 tsp McCormick Hamburger Seasoning
- Salt and pepper - to taste
- 3 slices American cheese
- 3 slices Cheddar cheese
- 3 Slices of red onion
- Mayonnaise
Instructions
Prep the Meat
- Cut beef into 1-inch cubes.
- In a large bowl combine meat, thyme Worcestershire and seasonings; cover with plastic wrap and let mingle in the refrigerator at least one hour.
- Before grinding the meat, place the bowl in the freezer, and chill until meat is very cold, but not quite frozen; about 10 minutes (it’s more like 20 to 30 in my freezer).
- Make sure all equipment touching the meat is cold.
- Toss partially frozen beef in bowl to combine, and push meat through meat grinder using the coarse attachment.
- After all meat is ground, grind again; this helps mix the different cuts thoroughly.
Make The Burgers
- Quickly and loosely shape ground beef into 6 piles (approximately 3-4 ounces each), and press flat with the back of a spatula.
- Don’t overwork or overshape the meat; you want loose, ragged strands, not a hard-pressed patty.
- Heat a cast iron skillet over high heat until nearly smoking and add the butter.
- Season hamburger patties heavily with salt and pepper, and place in the skillet, working in shifts if needed.
- When burgers release from pan, flip and add American cheese to three patties, and Cheddar cheese to three patties.
- Cover and cook until cheese melts, about two minutes.
- Remove from heat and set aside to rest, while you assemble the buns.
Assemble
- Toast your buns while burgers are cooking and smear with the condiments of your choice, in my case, just a bit of mayo.
- Add a Cheddar-topped hamburger patty, then an American patty.
- Top with onion.
- Eat immediately. Growl a little, if you’d like. ( <– Finally! Someone who thinks like me!)
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Holy crap, that’s one AWESOME burger! Even the evenly spaced bite marks are pretty… Oh, the things I notice. This post is one compelling argument for buying the meat grinder attachment for my stand mixer.
Wow, we’re super honored and tickled that you saw fit to recreate our signature burger at home. Your version looks like it came out absolutely perfectly! Nice work, and thank you for reading!
I’ve got to get that meat grinder attachment for my mixer! My husband is definitely a meatarian just like you lol…. I’m the opposite but I do love a good burger!
Meatatarian! Love it! 😉
Wow, that looks fantastic! I have never ground my own meat for burgers, but it sounds amazing! 🙂
I LOVE waffle fries! Your burger looks sensational!!
Come get an award that is waiting for you here: https://ravienomnoms.wordpress.com/2011/06/01/the-versatile-blogger-award/
That is one of the best looking burgers I have seen! All that melty cheese.. mmm
Hey, I must say that the photo of the burger is making me very very hungry! I am coming to your house to have this one, right now!
I’ll have you know that decades ago I took out the copyright on the word meatetarian … 🙂
KitchenAid makes a wonderful grinder attachment for their stand-mixers — far easier than the old-fashioned hand-grinder I inherited from my mother. Chef Michael Symon’s burger mix is simiar to the one you quoted. He prefers grinding equal parts sirloin, brisket and short rib for juicy burgers.
And pan searing? I’m with you all the way. In Alaska it’s winter 7 months each year, so I’ve perfected “grilling” indoors. With a heavy skillet (ie: All-Clad or comparable) and a gas stove it’s possible to put a terrific char on burgers, chops, and steaks.
Thanks for reminding the food bloggers of the world that there’s more to life than just cupcakes.
Wow, I’m drooling all over my keyboard and its only 7am here. Thanks for sharing! I too believe you can get a burger on the stove top that is just as good as one on the grill if you use the right ingredients and technique.
Looks great, definitely healthier to make your own than using the frozen patties.
I want to go grind some meat now! This looks absolutely delicious!
If you don’t want to move in, will you at least move to Albuquerque so that you can make me some of these burgers. You are a freakin’ grill master and I want to eat it all up 🙂
Hurray for homemade burgers made from fresh-ground beef! I just made some last weekend using a gorgeous brisket from our neighbourhood butcher, and it’s just amazing what a difference fresh-ground beef makes. It’s hard to go to McD’s after that. 🙂
Your burger basket looks like perfection! I’ve never made my own patties before, but looking at yours make me want to go buy a meat grinder!
GGgggrrrooowwwlll!!!! And that’s my tummy going … 😀 Pure beef burger. That’s the way it should be with no fillers and other crap … sorry, your blog, my bad.
Couldn’t agree with you more, and that burger looks terrific. My fiancée and I have ground our own chicken, turkey, pork and beef for burgers, and they are always the prime examples of what a burger should be like. Next we hope to get some lamb.
Cheers,
*Heather*
I think I just fell in love with a burger. Wow… that is one hot piece of meat! Delish!