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My fellow food blogger John @ accordingtokieli.com dropped me an email today and wanted me to help him spread this treasure of a recipe. I don’t like to put recipe and booty in the same sentence, but this recipe can most definitely be catagorized as booty – booty as in treasure, not booty as the thing that you try to protect when you’re in prison. A great fact about John and accordingtokieli.com is that he runs this cooking website alongside his daughter. Can I get a Full House “awwww” please. Awwwwwww!!! I’m just messin’ with ya John. I think doing stuff with the kids (especially when they’re yours) is the dopeness. It really is the stepping stone to building better communities. Which in turn builds better towns. Which in turn builds better cities. Which in turn builds…well, you get the point. And we’re still wondering why sticking the kids in front of the TV all day contributes to the population of 28 year old high school drop outs still living at home with their parents while they eat all the Flaming Hot Cheetos not even taking one GOSH DARN (yeah, I’m feeling family oriented today…thus, gosh darn) community college class while him and his friends drink PBR tall cans till 5am every Saturday in the carport making bongs out of your leaf blower and scuba diving gear that you need to use on Sunday because you have your GOSH DARN in-laws coming in from the racist part of Texas. I really can go on and on, but then we’d never get to this delicous hamburger recipe.

Thanks for the great recipe John!! If you RamenDays.com readers want to entice your pallets with more recipes from John please pay him a visit at accordingtokieli.com.

I’m going to not only show you the best hamburger recipe, but I’m going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time – but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection!

What you will need for ingredients:

• about 3 lbs certified angus beef ground chuck (tastes and cooks best)
• about 1/3 a sweet vidalia onion diced
• about 1/3 green pepper diced
• salt and fresh ground pepper – 1 tbsp each
• 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
• 1 tbsp Chef Paul Prudhomme’s Magic Seasoning Salt
• Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
• Toppings like fresh lettuce, tomato, onion, etc.
• Hamburger condiments

The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!

This picture is what our burgers looked like in the pan raw after we made up the patties.

Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don’t peek) the entire 6 minutes. When your timer goes off you’re going to take the lid off and set it in the sink (it’s very hot and wet underneath and you don’t want that dripping all over your stove).

Flip the hamburgersin the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again – but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off – and you will not remove the lid.

The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on – it’s like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heatto low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off – you burgers should look like this picture!

Then all you have to do is put your burgers on a bun and top them with what you like and you’re good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good – and just like the huge bistro burgers you would get at any one of the best restaurants! Please tell me if you make these how they turn out by commenting, and be sure to ask if you have any questions!

 If anybody is interested in posting a guest entry at RamenDays.com please drop me an email at ramendays@yahoo.com.

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