Fried Burgers (or meatballs)
Stovetop burgers ready in just 30 minutes! The key to super tender burgers is selecting the right type of ground beef, the fattier, the better. A quick sear in a hot skillet ensures a golden-brown crust with juicy centers.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- Ground beef or lamb or bison meat. –Fattier is better but lean works too
- Salt
- 2 tbsps of tallow
- Cast iron pan (or other pan)
- Meat thermometer (optional)
Instructions
- Take roughly a quarter or third of a lb of ground meat and shape it into a disk. Don’t over handle it. Just loosely form it into a thick patty. You can also make meatballs if you want.
- Salt liberally.
- Put a cast iron pan (or stainless steel) on a burner.
- Turn the heat up to medium high.
- Put a few tablespoons of tallow in the pan.
- Wait a few minutes for the pan to heat up. You know it’s hot enough when a drop of water sizzles when it hits the pan.
- Put your burgers or meatballs in the pan. They should not touch each other and they should sizzle. If they don’t, the pan isn’t hot enough.
- Let the burgers/meatballs sit and wait for the juices to slightly rise to the top of the meat (about 6 minutes).
- Once the juices rise to the top, flip them.
- You can baste the meat in tallow while you’re cooking too.
- Once the juice rises to the top again (another approximately 6 minutes) - eat them.
