Juicy Home Skillet Burger

I just love a great burger! I’m working on a skillet burger recipe, since I don’t have a grill in Napa (yet). I did two things to ensure juiciness with this burger: 1. the recipe includes heavy cream which, apparently, tenderizes the ground beef, and 2. added chopped pancetta I happened to have in the fridge. I can confirm that this process will get you a super juicy burger even when it’s well done like I did this one!

Ingredients (makes 4 burgers):

• 1 lb. ground beef (I prefer 80% lean to keep the beef juice)

• 4 oz. pancetta, chopped

• 1 1/2 tbsp. heavy cream

• 1 tbsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. salt (more or less to your taste)

• fresh ground pepper, to your taste

• cheese (your flavor of choice, I used a white cheddar, horseradish - delish!)

• other toppings: your choice, of course. I used sliced fresh red onion, ripe sliced avocado, sliced tomato, crispy iceberg lettuce and Mt. Olive kosher dill pickles.

• burger buns, I used a soft, seeded bun.

Instructions:

1. Mix together all ingredients, except toppings, in a bowl. I use my hands and gently mix. Don’t overdo it, you don’t want the meat to toughen.

2. Shape into patties - this will make about 4, or 3 if you like them on the thicker side.

3. Add your patties to a pre-heated medium-high skillet with just a little bit of oil. Cover and cook for about 5 minutes on the first side. Flip and cook another 3 or so minutes on the other side, depending on how you like your burgers. (Medium-Rare 130-135f, Medium 140-145f, Medium-Well 150-155f). If you’re adding cheese, put that on the burger when you have 1-2 minutes left in cooking time.

4. Be sure to let the burgers rest 5 minutes to allow the juices to redistribute. Then… load them up with your toppings and feast!