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Foraging with Alexis Nikole Nelson.
Spicing and freezing are the secrets to a better burger
Cuban-Spiced Burgers
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.
4
Servings
Tip
Don’t knead or overwork the ground beef when mixing in the seasonings. This will make the texture of the burgers dense.
1 hour
20 minutes active
Ingredients
-
1½
pounds 85 percent lean ground beef
-
2
teaspoons Spanish smoked paprika
Directions
Pardon the interruption
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