She’s got a point. We’re all for cooking burgers on the grill and suggest you do the same if you can this summer—try our Cuban-Spiced Burgers, for starters. But when you’re searing patties in a skillet, try out O’Brady’s advice to cook in butter. Better yet, use miso butter, she suggests.
To make miso butter, blend equal parts miso and softened butter. That’s it.
Whether you’re using a compound butter or not, try 2 tablespoons of butter for 1½ pounds of meat, which makes four good-sized patties. Heat ½ tablespoon of butter in a skillet, add the patties and after they’ve browned well, about 3 to 4 minutes, baste with the remaining 1½ tablespoons of butter. To complete the steak effect, O’Brady cooks thinly sliced shallots in the remaining butter and seasoning after she’s removed the burgers from the pan.
Of course, there are many ways to cook a burger and the summer should be long enough to try them all. See below for three more burger recipes we love.
Garlic Rosemary Burgers with Taleggio Sauce
Deeply savory burgers inspired by a recipe by Ignacio Mattos, chef of New York City’s Estela.
Parmesan and Herb Turkey Burgers
Here, mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties.
For this recipe, we learned that briefly freezing ground meat allows for thoroughly flavoring the patties without overworking them.
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