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.
1 hour 20 minutes active
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Great burger recipe. Scaled down the recipe for two people and only had 92% lean ground beef. Burgers were still tender with a nice smokey flavor.