Ice Cube Burger
My kids like their burgers a bit past medium rare. As a result, their burgers can be a bit drier than my juicy, meltingly tender burger. One way I “pad” the burger with extra juiciness is by pressing a small ice cube into the burger patty. This not only adds moisture to the burger, but it prevents the outside from overcooking while the inside is still undercooked. This is the cause of a dry burger, high heat that dries out the exterior before the interior hits the proper “doneness”.
For the blend, I like to use an 80/20 mix of ground beef to fat. I never buy pre-made burgers as I like to loosely pack them myself. By loosely packing the burger, there is more surface area within the meat which allows for more browning thus more flavor. In addition, it’s a more tender bite.
Step 1: Forming your own patty
Step 2: Season with salt. Pack-in the ice cube and sear in a hot skillet ice side up.
Step 3: Flip the burger with the ice cube in place.
Step 4: Melt the cheese and toast the bun in the same skillet.
Step 5: Put together
