Receipe for Tas

Tasty Hamburgers

1. Add oil or butter to a large cast-iron or stainless-steel

skillet and place over medium heat. Gently divide
ground beef into 8 small piles of around 4 ounces each,
and even more gently gather them together into orbs
that are about 2 inches in height. Do not form patties.

2. Increase heat under skillet to high. Put half the orbs into
the skillet with plenty of distance between them and,
 using a stiff metal spatula, press down on each one to
form a burger that is around 4 inches in diameter and
about 1/2 inch thick. Season with salt and pepper.

3. Cook without moving until patties have achieved a

deep, burnished crust, a little less than 2 minutes. Use
the spatula to scrape free and carefully turn burgers
over. If using cheese, lay slices on meat.

4. Continue to cook until meat is cooked through,

approximately a minute or so longer. Remove burgers
from skillet, place on buns and top as desired. Repeat
process with remaining burgers. Serving two
hamburgers on a single bun is not an outrageous
option.

Another way is :
Ingredients

• Canola oil, for frying

• 1 large russet potato, peeled
• Kosher salt, to taste
2
• ⁄3 lb. ground beef
1
• ⁄4 lb. fresh chorizo, casings removed
 1
• ⁄4 cup finely crushed saltine crackers (about 6)
• 1 tbsp. finely chopped yellow onion
1
• ⁄2 tsp. smoked Spanish paprika
• 1 clove garlic, finely chopped
• Freshly ground black pepper, to taste
• 6 soft hamburger buns, toasted
• Ketchup, for serving
Instructions

1. Heat oven to 200°. Pour oil into a 4-qt. saucepan until it

reaches a depth of 2"; heat over medium-high heat until
a deep-fry thermometer registers 330°. Meanwhile,
working over a large bowl, grate potato using the large-
holed side of a box grater. Soak grated potatoes in
water for 1 minute and drain. Spread potatoes on a
kitchen towel and pat dry. Working in batches, fry
potatoes until golden brown, about 2 minutes. Using a
slotted spoon, transfer potatoes to paper towels and
season lightly with salt; set aside.
2. In the bowl of a food processor, combine the ground
beef, chorizo, crushed crackers, onions, paprika,
garlic, salt, and pepper; process until mixture forms a
ball around the blade. Transfer meat mixture to a bowl
and cover with plastic wrap; refrigerate for 30 minutes.
3. Form meat into 6 thin patties. Heat a 12" cast-iron
skillet over medium heat; add the patties and cook,
flipping once, until browned and cooked through, 5–6
minutes. Transfer burger patties to a plate. Spread
some ketchup on the bottom half of each bun and top
with a burger patty and a mound of the fried potatoes.