3 Versions of a Hamburger

I used 85/15 ground beef for each version of burger. I formed each burger in the same way and cooked them all in a skillet, stovetop for an equal amount of cooking time. I seasoned each burger with Kosher salt once added to the pan and again after flipping.

Version 1:

1/3lb. Ground Beef

1Tbl. Heavy Cream

1Tbl. grated Onion

Pepper

Version 2:

1/3lb. Ground Beef

1/4tsp. Worcestershire

Seasoning Salt

Version 3:

1/3lb. Ground Beef

Add nothing.

Directions:

Season ground beef. Form into hamburgers. Make an indention in the center of each burger. Wash hands. Preheat pan w/oil over med-high heat. Add burger(s) and season with salt. Cook for 4 min. Flip and season with salt. Cook for 3min.

Pictured from left to right, pre-seasoned ground beef.

Pictured from left to right, post-seasoned and formed raw hamburgers.

Form the hamburgers. With both hands, gently shape into a ball (no squeezing).

.

Lightly compress/flatten and shape into a disc.

Make an indention in the center of the formed burger.

Preheat a skillet with a drizzle of oil.

Add burgers.

             

Cook for 4min. Flip. Season with salt.

Baste burgers. Tilt pan and scoop up juices with a spoon. Drizzle the juices back over the burger.

Cover with a lid (or foil) and cook for 3-4min. 

Done. 

Plate up.

Cook's Notes:

The fraction associated with ground beef signifies the meat to fat ratio. For example, "85/15" means the meat you are buying is made of 85% meat and 15% fat.

Which was best tasting? It was a tie between Version 1 & 2. Even though they both tasted completely different, the flavor of each burger was totally spot on.  

Tips for a better burger: Bring meat to room temperature. Mix and handle lightly (Don't squish the meat through your fingers). Flip only once. Don't press down on the burger with a spatula/cooking utensil when cooking.