Partially freezing the ground beef before adding the spices helps prevent the meat from becoming compacted during mixing and shaping — a common problem with preground beef. Even with chilling, it’s important to use a light touch when handling the beef. This recipe can easily be doubled.
For a quick and tangy topping, try our 3-minute Spicy Sauce (recipe follows).
1½ pounds 85 percent lean ground beef 2 teaspoons Spanish smoked paprika 2 teaspoons ground cumin 1¼ teaspoons kosher salt ½ teaspoon ground black pepper 1 tablespoon grape-seed or other neutral oil 4 burger buns, toasted
Line a baking sheet with kitchen parchment. Set the beef on the sheet, then use two forks to gently spread the meat. In a small bowl, combine the paprika, cumin, salt, and pepper. Sprinkle over the beef. Freeze until the meat is very cold and beginning to firm up at the edges, about 20 minutes.
Use a rubber spatula to gently fold the spice mixture into the beef without compacting it; it’s fine if the spices are not completely blended. If the beef is still partially frozen, let stand 10 to 15 minutes until slightly softened. Divide the beef into 4 even portions. Shape each into a 4-inch patty about ½-inch thick.
In a large skillet over medium-high, heat the oil until smoking. Add the patties and cook until well browned, about 5 minutes; flip and continue to cook until the center is 125 degrees for medium-rare or 130 degrees for medium, another 4 to 5 minutes. Transfer to a plate and let rest for 5 minutes. Set each burger on a bun and top as desired.
Spicy Sauce
Makes about 1 1/3 cups
- 1 cup mayonnaise
- 4 tablespoons Cholula Hot Sauce
- 2 tablespoons yellow mustard
- ¼ teaspoon cayenne pepper
In a medium bowl, whisk all ingredients until smooth. Cover and refrigerate for up to a week.