Best Hamburger Patty by A Spicy Perspective

Ingredients

• 2 pounds ground chuck (80/20 lean/fat ratio)
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

1. In a large mixing bowl, combine the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix thoroughly by hand until all ingredients are evenly incorporated, but avoid overmixing to prevent a dense texture.
2. Press the meat mixture down into an even disk within the bowl. Use a knife to divide the mixture into 6 equal portions for 1/3 pound thick patties or 12 equal portions for thin griddle patties.
3. Line a baking sheet with wax paper or foil. Take each portion of meat and firmly press it into a patty, shaping them slightly larger than your hamburger buns to account for shrinkage. For thick patties, use a spoon to press a shallow indentation in the center of each patty to prevent puffing during cooking. Place formed patties on the lined baking sheet; separate layers with wax paper if stacking.
4. Preheat your grill or a skillet (preferably cast-iron) to medium heat, aiming for approximately 350-400 degrees F. A cast-iron skillet helps create a desirable caramelized sear.
5. For thick patties, place them on the preheated grill or skillet and cook for 3-4 minutes per side for a medium doneness, flipping only once or twice.
6. For thin patties, cook them on the griddle for 2 minutes per side, flipping once. Avoid excessive flipping to develop a good crust.
7. Once cooked, transfer the hot patties to hamburger buns and customize with your favorite toppings and condiments. Serve immediately while warm.