Minimalist Burger Patties
I've got more grass-fed ground beef than I know what to do with and, I'd like to perfect my burger recipe. I see lots of involved recipes with tons of spices, but I'm looking to keep it simple.
The best I've made so far is just S&P, minced onion and minced fresh parsley.
Any suggestions on how to improve from there? I'm pan frying them, if that makes a difference.
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I would say if you want to improve on your burgers, go even simpler. Season only with salt and pepper, or even just salt, after you form your patties. Rely upon the salt to bring out the flavor of your beef, and the maillard reaction from cooking to add flavor and texture. Anything more and you are likely to overwhelm what is some quality beef.
My family had a fast food restaurant that was very successful. My father thought that good beef burgers should be either half pound to one pound burgers, flattened to about a little under 1/2 inch as they would "beef up" or fatten up a bit, cooked medium for juicy and only salt and pepper after turning the meat on the cooked side. The grill was flat and always clean and using a fry pan is okay as long as it is clean and use a metal spatula to turn burger over and a stainless steel pan is better in my opinion. Make sure it is not obscenely hot so it does not burn and smokes all over. Turn only once.
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