Perfect Burger Patties: Grind, Season, & Cook Like a Pro!

Cut chilled beef chuck and brisket into 1-inch (2.5 cm) cubes. This ensures proper grinding consistency and keeps the meat cold.

Using a cold meat grinder with a coarse plate, grind the beef cubes once into a bowl. Avoid over-processing to maintain optimal texture for juicy patties.

Gently divide the ground meat into 4 equal portions. Lightly form each portion into a patty, about 1 inch (2.5 cm) thick and slightly wider than your burger bun. Make a slight indentation in the center of each patty with your thumb to prevent it from bulging during cooking.

Season both sides of the patties generously with coarse salt, freshly ground black pepper, garlic powder, and onion powder just before cooking.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot. Add butter or oil. Place the seasoned patties in the hot pan. Cook for 3-4 minutes per side for medium-rare, or longer for desired doneness, flipping once. Do not press down on the patties.

Remove patties from the pan and let them rest on a cutting board or wire rack for 5 minutes before serving. This allows the juices to redistribute throughout the patty, resulting in a juicier burger.