These are really really big burgers. Why post a recipe so carelessly anti-cardiac? Because I’m trying to get banner ads from the American beef lobby. Anyhow, consult your doctor before starting this recipe. Or move to Texas.
Serves: 4 giant fire breathing robots
Total Kitchen Time: 40 mins
- 2 lbs ground chuck (go visit your butcher. Anything labeled “ground beef” contains parts you don’t want to know about)
- 4 hamburger buns
- 1/4 cup rolled oats
- 1/4 cup Worcestershire sauce
- 1 tbsp kosher salt
- 1 tbsp fresh ground pepper
- Monterey Jack cheese (to top)
- 1/2 lb Crimini mushrooms
- 1 tsp butter
- *Special equipment: cast iron skillet or oven-proof skillet
- Preheat your oven to 425F.
- Preheat your skillet (preferably a well-seasoned cast iron skillet full of grandma’s bacon’s memories) over medium high heat.
- Combine the ground chuck, oats, Worcestershire, salt and pepper. Use your hands here and don’t overwork the meat – just enough to get the oats evenly combined.
- Form 4 1/2 lb patties, about 4 inches in diameter. They’ll be thick (see the picture). Thick is good.
- Slice the mushrooms into 1/4 in slices and saute with the butter in a small skillet, about 10 mins. Reduce the heat to really really low.
- Add the patties to the hot skillet and cook about 2 minutes, until the outside is brown and crisp. Don’t flatten them with your spatula; it’s not cool. Flip once and cook another 2 minutes. Transfer the skillet to the hot oven and bake until the meat reaches 135 (if you trust your butcher).
- Move the burgers to a plate and let stand for at least 5 minutes. Top with cheese and mushrooms, then attempt to fit a bun around it.
- Make sure your will is up-to-date and your health insurance card is in your wallet. Enjoy burgers with your favorite condiments (I love mayonnaise and BBQ sauce).