Cooking burgers inside - how do you do it?
In my mind, burgers need to be cooked on a grill, whether it be charcoal, gas, whatever. On a rare cold and rainy day in AZ this weekend, I had to resort to the Calphalon One grill pan on my electric stove (*tear) with a light coating of grape seed oil. I keep burgers simple - chopped onion, a few cloves of minced garlic, s&p, and a couple of heavy dashes of worcheshire.
So, when you don't have access to a grill, how do you do cook burgers?
Haven't you ever heard of the George Foreman Grill? (I kid...I kid...)
For me, without access to an outdoor grill, I wouldn't cook a burger. But I'm the sort who stands out in the freezing weather if the temperature goes above 32 to grill outside. If I have to cook inside, it would be sloppy joes or meatball subs or taco burgers.
I'm sure a cast-iron skillet would do a passable job, but I'm too picky about burgers.
i usually use a cast iron skillet. if i am doing a bunch, sometimes i put them under the broiler. mine are simpler than yours, just salt and pepper.
Fry in skillet on med. till almost done, put on cheese, place bun on top and put top on skillet to kinda steam the bread and melt the cheese. Yum!
Jfood in New England here and there is no temperature that is too cold not to go outside and strike up the grill for a burger. But, if he had to cook inside, he would use a methid from the 1960's where you some worcheshire (sic) sauce and a dab of butter in a pan and cook stove top until medium rare. Since he was alreadytesting the exhaust fan, jfood would have made some fried onions in a separate pan. Then some good old fashioned American cheese on a roll with the burger and onions. And lets no forget the Heinz (only) ketchup.