Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Partially freezing the ground beef before mixing in the spices helped prevent the meat from becoming compacted during mixing and shaping. But it's still important to use a light touch when handling the beef. The burgers can be cooked immediately after forming, but we found refrigerating them overnight let the flavors develop more. To pan-fry the burgers, heat 1 tablespoon grapeseed or other neutral oil in a large skillet over medium-high until smoking. Add the patties and cook until well browned, about 5 minutes; flip and continue to cook to desired doneness. This recipe can easily be doubled.
pounds 85 percent lean ground beef
teaspoons Spanish smoked paprika
01Line a baking sheet with kitchen parchment. Set the beef on it, then use 2 forks to gently break it up and spread over the sheet. In a small bowl, combine the paprika, cumin, salt and pepper, then sprinkle over the beef. Freeze until the meat is very cold and beginning to firm up at the edges, about 20 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT