hey folks I just want to welcome you
back to Mr cast iron and today we're
going to be showing you how to cook
burgers on the stove how in a large 12in
cast iron skillet and of course our
Skillet is seasoned as you can see but
what we're going to do we're going to
start out with some good 8020 ground
beef I've got about 2 lbs of of ground
beef here that we're going to Patty up
I've got some wagu beef Tallow that I'm
going to use to put in the skillet to
kind of give us a little bit of uh oil
and fat to cook in because I don't like
to use it with a dry Skillet I've got
some SPG salt pepper and garlic uh we've
got some French mustard we're going to
add to it and then we've got some uh
just some old American cheese that we're
going to put on there and Trice and I
both like these Bunny Bread Deluxe buns
so we're going to do that but what we're
going to do first we're going to get
started I'm going to go ahead and get my
Skillet uh started to heat up a little
bit I'm going to add just a little bit a
wag you beef fat just to get us a little
bit in the bottom and um just so we
don't have a a dry Skillet to start
cooking in and while we're doing that
I'm going to get my gloves on here and
we're going to get ready and Patty this
up and once we get those pattied up um
we're going to get ready and cook these
off all right folks there's a couple
things that I want to share with you
here some some tips that will help you
have some of the juiciest hamburgers
that you'll ever have and and number one
I'm just going to kind of squeeze off
about half of this which would be about
a pound and I'm going to double that or
uh divide that by two which is going to
make us about uh 8 in Burger which is a
pretty good size Burger it's probably a
little too big actually and um but what
you want to do is you just want to kind
of mash these down
without um squeezing them too bad
because it'll make them stiff and you
just just want to kind of loosen them
out there a little bit about the
thickness that you want I usually make
them about 3/4 of an inch
thick and then the next thing you want
to do basically once you get these done
like this is you want to take your SPG
I'm going to have to get my gloves off
here and you want to definitely season
both sides that way it helps to get the
flavor of the salt pepper and garlic
down into your burger while it's cooking
and we're going to be cooking uh in the
cast iron skillet on medium high heat
you don't want real high heat to do this
you just want these to slow cook for
about 3 to 4 minutes on each side all
right well we got our Burgers pattied up
and while ago I said these were 8 in uh
Burgers actually what I meant was 8 O
burgers and we got everything seasoned
on both sides we got our
SPG uh fairly heavy because we like the
seasoning and everything and it just
gives you good flavor the other thing I
meant uh failed to mention earlier too
was the 8020 hamburger the reason why
you want a good
8020 um cut of hamburger is because it
makes your Burgers more juicy and that's
what we're after so I'm going to go
ahead the skillet hot we've got the oil
in there we're going to place these in
here and you hear that
Sizzle it's kind of like cooking a steak
you know you get your hamburger of
course it is steak it's ground beef and
so now that we've got our steak our our
burgers in the cast iron skillet we're
going to basically just cook them for
about 4 minutes on each side
before we flip them now where a lot of
people make a big mistake about trying
to achieve a Juicy Hamburger is they
want to flip them too many times and
also they want to take and
mash all the juice out so you don't want
to constantly be mashing on the
Hamburger because that gets all the
juice out and it ends up drying out your
hamburgers so just let them set and cook
just like you would a steak let it cook
for 3 or 4 minutes
on on one side before you decide to flip
it okay well it's been about four almost
5 minutes and one thing I did I forgot
to tell you earlier a lot of times I'll
poke a a little D in indention into my
hamburger and what that does that keeps
them from puffing up and getting real
fluffy and rounded uh that's just a
little trick that I failed to to tell
you about earlier so you can see the
sear on this how that
looks when you just leave it on one side
for a little while now you can actually
Mash this down just a little bit you
don't want to MH it much because like I
said we want to keep it juicy and if you
MH it too much you're going to mash all
the juice out so we're going to let this
uh cook for not as long as we did the
other side we're going to do this for
about 3 minutes almost 4 minutes and
then the last minute or so we're going
to put our cheese on it so the cheese
will melt onto it all right well it's
been a little over 3 minutes almost four
more minutes on this one side I went a
little longer because these are a little
bit thicker Burgers uh but what I want
to do at this point is basically just
lay my cheese on here now one thing I
did uh too I want you to know uh you can
take an insta read thermometer and see
what your temperature is running on
these for a a
medium uh you want 145 or so but a well
done you're going to want it to be up
around 160 or so and so these are about
right for me
and uh we'll cook one over here for trca
she likes her a little more well done so
I'm just going to go ahead and put my
cheese on here and for the last minute
I'm going to cover this so this will
kind of steam the cheese okay well it's
been about a minute or a little less and
so you can see that the cheese has
melted down onto these Burgers real well
now it's optional whether you want to
pull these out and let them drain on a
paper towel or something I'm just going
to put these straight straight on to
here and I'm going to continue to let
this other burger cook for Teresa cuz
she likes hers well done and I like mine
not quite as done but anyway uh as you
can see that's how to make a juicy
burger right there and now that is a
good medium to medium well uh Juicy
Hamburger cooked on the stove in a cast
iron skillet and so folks you can see
how juicy that is the juice is just
running out of clear juice there's no
blood to that that's just clear juice
and that is a Juicy Hamburger right
there