Burgers Well Done but Still Juicy
Master the art of perfectly cooked burgers with this recipe for "Burgers Well Done but Still Juicy." Designed to deliver a flavor-packed patty with a luscious, moist interior, this recipe incorporates a clever trick—an ice cube tucked into each patty to lock in moisture as it cooks. Made with 80/20 ground beef and seasoned with Worcestershire sauce, garlic powder, and a hint of salt and pepper, these burgers are seared to perfection in a cast iron skillet for that golden crust. Served on toasted buns and loaded with crisp lettuce, fresh tomato, tangy pickles, and optional melty cheese, these burgers are a satisfying crowd-pleaser. Ideal for family dinners or casual cookouts, this method ensures a well-done burger with no compromise on juiciness or flavor. Serve alongside fries or a fresh salad for the perfect pairing.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean, 20% fat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tbsp Worcestershire sauce
- 1 Ice cube
- 1 tbsp Vegetable oil
- 4 Burger buns
- 4 Cheese slices (optional)
- 4 leaves Lettuce
- 4 Tomato slices
- 8 slices Pickles
- 2 tbsp Ketchup
- 2 tbsp Mayonnaise
Instructions
In a large bowl, combine ground beef with salt, black pepper, garlic powder, and Worcestershire sauce. Mix gently with your hands to avoid overworking the meat.
Divide the ground beef mixture into 4 equal portions and shape them into patties about 3/4-inch thick. Make a small indentation in the center of each patty with your thumb to help them cook evenly.
Place a single small ice cube in the center of each patty, folding the meat lightly around it. This will help retain moisture during cooking.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetable oil and let it heat until shimmering.
Place the burger patties into the skillet. Do not overcrowd; cook in batches if necessary. Cook for 4-5 minutes on the first side without pressing down on the patties.
Flip the patties carefully and cook on the second side for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for well-done burgers.
If adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet with a lid to melt the cheese.
Toast the burger buns lightly on a dry skillet or in a toaster for a minute until golden brown.
Assemble the burger: Spread ketchup and mayonnaise on the bottom bun. Layer with lettuce, a cooked patty, tomato slices, pickles, and the top bun.
Serve immediately with your favorite sides such as fries or a salad.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 28.8 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1093 mg | 84% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
