See: This man

 

Tastiest way for indoor method, to me, is cook them in a hot cast iron skillet. If you want to go healthier maybe a george foreman grill. But who wants a healthy burger??? Doing it right in the skillet takes a little practice but once you get the timing and or technique down for your preferred doneness it's awesome for burgers and steaks.

 

Take a skillet, add some water and Worcestershire sauce, get it heated up and throw the burger in........delicious

 

I always cook them in a skillet too.
Use a dash of salt and pepper
then toast the inside of the buns in the grease after the burgers are done
add whatever
tasty!

 

i love using my foreman in my apartment, gets rid of a ton of fat and oils. and they are always real good.

 

Well played sir.

 

Look no further than Alton Brown for help.

This is from a man who put a hot plate and chunk wood inside a ceramic pot and used it as a smoker. He knows the fine art of makeshift cooking.

[ame="http://www.youtube.com/watch?v=_Ka2kpzTAL8"]http://www.youtube.com/watch?v=_Ka2kpzTAL8[/ame]

Anyway, more to the point about burgers, here's his episode on meat grinding, specifically about burgers.

[ame="http://www.youtube.com/watch?v=e_Lj-ZSVvWI"]Part One[/ame]

[ame="http://www.youtube.com/watch?v=2gip89zEyiM"]Part Two[/ame]

 

Depends on what you like but for me the best method would be a pound of hamburger, I use 90/10 if I am using a skillet. Mince up one clove of garlic, Then I add a couple tablespoons of A-1, same with salt, pepper and Lawrys season salt. I like my burgers done so I patty out four equal burgers, then over medium heat I flip them every three minutes for about 12 minutes. So you dont get a bubble int the middle, make sure and press a little indention in the middle of the patty before laying on and press down but not too much.

Theyre pretty good IMO.

 

Alton Brown is gold.

To me the most important thing is to use good meat. If you know of a good butcher that uses local, grass-fed cattle, buy there; Whole Foods is a good source too, or look up any local food co-ops.

Grass-fed is KEY.

To get a good burger indoors is easy - diners all over this great nation of ours do it every day! Just use a flat surface, preferably a cast iron griddle with low sides (so you don't steam the meat) and get it insanely hot. Spray the burgers with a small amount of whatever oil you use instead of putting it on the surface of the griddle.

Place the burgers on the griddle and leave them alone for at least 3 minutes; resist the temptation to mess with them.

Then flip them and brown the other side, about 2 more minutes for medium, less for medium-rare.

You'll have a beautiful crust on that burger like you'd never get on a grill.

 

Most every thing Alton does is entertaining and informative. I think he is the best cook show host out there.

I need to find a good local butcher. The local Publix is ok but the few times I have had meat from a quality butcher have always been a notch above.

 

It's because feedlots feed corn, and cows cannot digest corn properly, so they then require additives in the form of enzymes and hormones.

Naturally-raised cattle are fed their natural diet of grass and no hormones or antibiotics; anyone who tells you there's no difference just hasn't tasted it for themselves, or has a vested interest in the "other" way.

If you have a Whole Foods or a Trader Joe's near you, they carry natural beef, but out of necessity it will have been frozen if not locally-sourced. A good artisanal butcher is a jewel.