RECIPE: The broiler can be a hamburger helper
Broiling is a quick, easy method for preparing thick hamburgers at home. They only need about three minutes per side to cook through, and the residual heat is perfect for melting sliced cheese. My current favorite burger is a savory combination of buttery sautéed mushrooms and sliced Swiss cheese served on a toasted English muffin to sop up all the juices.
The biggest trick when making broiled burgers is to avoid flare-ups caused by rendered beef fat. The best way to do this is to choose a burger blend that is relatively low in fat — the less fat there is to render, the less chance of a flare-up. Simply take a look at the meat you’re purchasing and skip the ground beef with lots of pockets of visible white fat.
Even lean ground beef can cause flare-ups, so if you see smoke coming out of the broiler, keep the door closed and turn off the broiler before opening the door. Take the temperature of the burgers; if they’re not finished, switch the oven to bake at 500 degrees to cook them through.
- 2 tablespoons unsalted butter
- 1 (4-ounce) container presliced cremini mushrooms
- Salt and freshly ground black pepper
- 1 1/3 pounds ground beef
- 4 deli slices Swiss or Havarti cheese
- 1/4 cup mayonnaise
- 4 English muffins, split and toasted
- On the side: Baby arugula salad
- Heat a broiler to high with the rack positioned about 6 inches below the heating element.
- Melt the butter in a medium skillet over medium-high heat. When the butter is foamy, add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and the mushrooms turn golden brown, about 7 minutes. Remove from the heat.
- While the mushrooms cook, divide the ground beef into four 1/3-pound portions. Form into 3/4- to 1-inch-thick patties. Press down in the center of each patty to form a dimple. Season both sides with salt and pepper and place on a rimmed baking sheet.
- Place the burgers under the broiler and cook until they start to sizzle and brown, about 3 minutes. Carefully remove the baking sheet and flip the burgers. Return to the broiler and continue to cook until the second side is brown and the center of the burgers reaches 135 degrees, 3 more minutes (for medium doneness). If you see smoke coming out of the broiler, turn the broiler off before removing the burgers. If they’re not done, switch the oven to bake at 500 degrees to cook them through.
- When the burgers are done, and if you haven’t done so already, turn off the broiler (or oven, if you switched from broil to bake). Carefully remove the baking sheet again. Divide the mushrooms between the burgers and top with the cheese. Return to the oven and let the cheese melt, 30 seconds.
- Spread the mayonnaise on the English muffins, then top with the burger patties. Serve with salad on the side. Serves 4.
Nutritional information
Per serving: Per serving: 540 calories (percent of calories from fat, 44), 46 grams protein, 29 grams carbohydrates, 2 grams fiber, 26 grams total fat (13 grams saturated), 138 milligrams cholesterol, 492 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
