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Burgers | What's Eating Dan? [VIDEO]
Watch and learn the science behind making the best homemade burger.
By Published Sept. 6, 2018
Feed your burger inspiration with our editors' picks.
Equipment Review
No Fancy Meat Grinder Required
Grinding beef at home isn’t hard to do. Just cut the meat into 1-inch chunks, freeze until it is very firm, and pulse the chunks in a food processor until they are coarsely ground. You're instantly on your way to a supremely juicy burger.SEE EQUIPMENT REVIEW
Best Old-Fashioned Burgers
Sixty years ago, drive-in burgers were synonymous with freshly ground high-quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.Get the Recipe
Juicy Pub-Style Burgers
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.Get the Recipe
Grass-Fed Half-Pound Burgers
Sometimes the grass is greener on the other side of a juicy ½-pounder with cheese.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.