Springtime in New England brings me memories of warm weather, backyard cookouts and a craving for burgers! Unfortunately this spring has been cold, rainy, windy, and I’m not about to fire up the grill just for some quarter pounders, so…back to the good old cast iron, one-pot meal!
I usually prefer a fresher burger flavor, but with no tomatoes or greens at home, I decided to go all in with these classic, rich and savory burgers. Pan frying the beef gives it a great browning with lots of texture and since it’s all in one pan, fats and juices are preserved, reducing to a deeper, more intense flavor than open grilled burgers. Combined with the red wine, sweet onions, mushrooms, sharp cheddar and whole grain homemade rolls, it’s a top end handful of plate-licking goodness:
- Heat up your pan on medium-low and fry the bacon, once crispy, set aside. Drain most of the fat from the pan.
- Thinly slice mushrooms and onion. Fry on medium/med-high until soft and lightly caramelized. Set aside.
- Separate the beef into 1/4 lb patties, ball then flatten to ~1″ thickness. Don’t handle the meat too much, it should remain as cold as possible. Salt/pepper both sides. Fry on medium-high, smooshing the patties down and flipping when brown (~2 min/side). Set aside.
- Reduce to low, deglaze the pan with a few tablespoons of wine. Mix in the mushrooms/onions, separating into four piles. Add burgers and cheese, cover till melted.
- Scoop onto a fresh bun and enjoy!
Ingredients: ~1 lb ground beef -bacon -red onion -mushrooms (cremini, button, etc) -red wine -salt & black pepper -buns