Broiling is a quick, easy method for preparing thick hamburgers at home. They only need about three minutes per side to cook through, and the residual heat is perfect for melting sliced cheese. My current favorite burger is a savory combination of buttery sautéed mushrooms and sliced Swiss cheese served on a toasted English muffin to sop up all the juices.
The biggest trick when making broiled burgers is to avoid flare-ups caused by rendered beef fat. The best way to do this is to choose a burger blend that is relatively low in fat — the less fat there is to render, the less chance of a flare-up. Simply take a look at the meat you’re purchasing and skip the ground beef with lots of pockets of visible white fat.
Even lean ground beef can cause flare-ups, so if you see smoke coming out of the broiler, keep the door closed and turn off the broiler before opening the door. Take the temperature of the burgers; if they’re not finished, switch the oven to bake at 500 degrees to cook them through.
Credit: Chris Hunt
Credit: Chris Hunt
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