Which is just exactly how Matty's grandmother used to make them.
Thus, how his parents made them and how I make them now. Was this a generational thing? Even Julia Child had some recipes that called for salting the pan. Did everybody in that era cook their ground beef in this manner? I choose to believe that is the case because I rarely see modern recipes that call for this particular trick. For pan-frying, it's always "season meat, then fry in pan," never "season pan, then fry meat."
If you are not cooking your hamburger patties this way then allow me to show you the light. Don't fret, brothers and sisters; the Kool-Aid tastes amazing. There is something magical about the way this works. My theory is two-fold
|This is kosher salt only because that's what I usually use to cook with. Seriously, it doesn't matter. It will be amazing with kosher or table salt.|
First, salt the pan. Try to use the same sprinkle density that you would have used if you were salting a piece of meat. (For some reason that line seems very inappropriate.) But don't worry too much about being exact or getting too much or too little. How does Matty describe this step? "She'd salt the crap out of it." And he thinks the hamburger patties she used to make were the best he'd ever tasted. So relax! Just salt the pan and have faith.
|Am I the only idiot that has to wash the grease off her lens after this sort of photo?|
And don't think you have to serve these with hamburger buns and pickles. Whenever I need an easy and soul-warming meal I usually have ground beef and a potato or two in the house. Hamburger patties and roasted potatoes, anybody? (Mashed potatoes are also dynamite for this meal.) And don't judge; I have to believe that our grandmothers would have thought nothing of serving fresh-from-the-oven bread with dinner. I only wish I'd thought to serve this meal on the Grandma plates. Dumb, dumb, dumb.
|Yes, yes, I broke the patty. Damnit Jim, I'm a bad cook, not a food stylist!|