Cast-Iron Burgers Are a Must in Winter

Craving something delicious? Two words: winter burgers. JeanMarie Brownson/TNS

A blanket of snow covers the outdoor grill in some areas. Burger cravings, however, are not buried. At this time of the year, we find reprieve in our cast-iron skillet. A heated, butter- and oil-lubricated pan delivers crusty-edged, juicy burgers perfect for stacking on toasted bread.

For the best results, season the burgers ahead of time and pat them thin. Think of smash burgers at the local joint. Thin, 1/4-pound patties need less than 10 minutes in a hot pan. Perfect for indulgent wagyu beef patties, lean bison burgers, and heart-friendly turkey. We like these thin burgers single as well as doubled up for hearty appetites.

If you purchase 1-pound square packages of ground meat, simply quarter the block of meat to make four equally-sized portions. Use hands to shape each portion into a 1/4-inch-thick patty sized for your bread or burger bun. (For example, if using a slice of marbled rye, shape the meat into an oval.) Place the patty on a plate and season both sides with a salt and pepper blend. The patties can be refrigerated for several hours; cooking them from the refrigerator cold helps keep the center juicy.

Since the burgers cook quickly, assemble the toasted bread, any embellishments, and condiments before heating the pan. For an interesting sauce, mix your favorite condiments—here, barbecue sauce, mustard, mayo, and hot sauce—to spread on the toasted bread before adding the cooked patties.

Of course, these burgers taste great simply topped with cheese and your favorite condiments. Make them restaurant-worthy by adding a layer of sauteed knob onions and mushrooms under the cheese.

For the best nonstick cooking, always heat the empty pan before adding anything. Use medium heat and check the heat of the pan by adding a few drops of water, which should evaporate on contact. Then add the oil and butter, then the burger patties in a single, uncrowded layer.

As with most meats, cook the first side longer than the second. Don’t fuss and turn the meat; this helps develop that delicious browning. Don’t press on the patties and expel the juices. After the first side is cooked, flip to the second side and top with mushroom-onion mixture and then the cheese. Finish cooking with a lid on the pan to capture steam, which beautifully melts the cheese.

In season, slices of ripe tomato add moisture and a bit of acid. At this time of the year, slices of pickle perform the same function on the burger. Crunchy, slightly bitter lettuces, such as leaf lettuce, arugula, and romaine, help cut the richness of the meat.

Serve the burgers with a hearty slaw made from shredded broccoli seasoned with the same burger condiments. Sea salt and vinegar or dill pickle potato chips taste great on the side or piled onto the burgers. Winter burgers are definitely a thing in our house.

Cheesy Skillet Burgers on Rye

Note: To make single burgers, use four small buns.

Makes 2 hearty servings

• 1 pound ground bison, wagyu beef, or turkey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet or smoked paprika
• 2 or 3 knob onions or 4 large green onions
• 2 tablespoons butter
• 2 tablespoons oil
• 1 cup (2 1/2 ounces) thinly sliced mushrooms
• 1/4 cup barbecue sauce
• 2 tablespoons mayonnaise
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon red pepper hot sauce
• 4 slices marble rye bread or 2 large burger buns
• 4 slices Havarti or muenster cheese
• 4 to 8 small lettuce leaves, such as leaf lettuce, inner romaine leaves
• 1/2 large avocado, thinly sliced
• Sliced dill pickle

Divide meat into 4 equal pieces. Using clean hands, pat one portion into 1/4-inch-thick patty shaped to fit your toast or burger bun. Place patty on a parchment lined baking sheet. Repeat to shape all the burgers.

Mix salt, pepper, garlic powder and paprika in a small dish. Sprinkle lightly over burger patties. Flip patties and season the second side. Refrigerate burgers up to several hours. Cook right from refrigerator.

Trim onions. Slice crosswise into 1/4-inch wide pieces including about 3 inches of the green tops. Heat 1 tablespoon each butter and oil in large well-seasoned cast-iron or nonstick skillet over medium heat. Add onions; cook 2 minutes. Stir in mushrooms. Cook, stirring often until golden, about 5 minutes. Remove with a slotted spoon to a plate. (Refrigerate covered up to two days; use warm.)

For burger condiment, mix barbecue sauce, mayonnaise and hot sauce in a small dish. Toast bread or buns until golden. Spread one side of each bread slice or insides of buns with the burger sauce. Have all other ingredients ready near cooking surface.

Heat remaining 1 tablespoon butter and oil in the same skillet over medium heat until hot. Add burgers in a single, uncrowded layer. Cook, without turning, covered with a splatter guard if desired, 3 minutes for beef burgers (5 minutes for turkey burgers). Flip burgers. Cook 1 minute (3 minutes for turkey burgers), then top with a portion of the mushroom mixture and a slice of cheese. Cover the pan and cook to melt the cheese, 1 more minute. Remove from heat.

Put lettuce on one slice of toast or bun bottoms. Top with 2 burger patties, then sliced avocado and pickles. Top with another slice of toast or the tops of the buns. Serve.

Broccoli Slaw

Makes 4 servings

• 1/4 to 1/3 cup mayonnaise
• 1 tablespoon each: barbecue sauce, cider vinegar
• 1/2 teaspoon salt
• 1 package (9 ounces) organic broccoli slaw
• 1 or 2 tablespoons chopped fresh herbs, such as cilantro and chives

Mix mayonnaise, barbecue sauce, vinegar, and salt in the bottom of a serving bowl until smooth. Stir in broccoli slaw and mix well. Refrigerate 1 hour or up to 1 day.

Stir in herbs just before serving.

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