Salt Crusted Burgers: In Search Of Junk Food Perfection At Home

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In the debate over salting or not salting burgers before frying them, Jules Clancy is definitely rooting for the pro-salters.
Text And Photo By Jules Clancy

I have a theory that junk food isn’t bad for you as long as you make it yourself. Needless to say I’m always on the lookout for ideas to help perfect my favorite treats at home.

Recently I read about a technique for cooking burgers in a skillet that gives a lovely meaty crust and juicy interiors.

According to Robert Wolke in ‘What Einstein Told His Cook’, the theory goes that if you cook your burgers on a thin layer of salt, the salt initially draws out juices from the meat.

It then quickly congeals the juices to form a crust that prevents further moisture loss.

It also prevents the burgers from sticking to the pan and encourages all the delicious brown crunchy bits to stay attached to the burger rather than the pan.

I like to think of it as a junk food win-win!

Salt Crusted Burgers

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Author: Jules Clancy, inspired by Robert L Wolke
Total Time: 11 minutes
Yield: 2 servings 1x

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Description

These salt-crusted burgers feature a crispy, flavorful exterior and juicy interior, inspired by a unique cooking technique that prevents moisture loss.

Ingredients

Units Scale

250g (1/2 lb) minced (ground) beef
1/2 bunch chives, finely chopped
Mayonnaise, preferably homemade
Mixed salad leaves
2 good quality hamburger buns, English muffins, or panini
1 scant tsp fine sea salt

Instructions

Place 1 scant tsp fine sea salt in a skillet or heavy-based frying pan and shake to cover the base evenly.
Heat the skillet over medium-high heat for 3 minutes or until very hot.
Meanwhile, in a bowl, combine the minced beef and finely chopped chives.
Form the beef mixture into two patties.
Place the patties in the hot skillet and cook for 3 minutes on each side, or until a crust forms and they are cooked to your liking.
While the burgers are cooking, prepare the buns by spreading mayonnaise on the inside of each half.
Once the burgers are cooked, assemble them by placing the patties on the prepared buns, adding mixed salad leaves on top.
Serve immediately and enjoy your homemade salt-crusted burgers.

Notes

For best results, use a heavy-based skillet to ensure even cooking.
Homemade mayonnaise adds a personal touch and enhances flavor.
Feel free to customize with your favorite toppings or buns.
The salt crust technique helps keep the burgers juicy and prevents sticking.

Prep Time: 5 minutes
Cook Time: 6 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 burger
Calories: 450
Sugar: 4
Sodium: 800
Fat: 25
Carbohydrates: 32
Fiber: 2
Protein: 25
Cholesterol: 75

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Frequently Asked Questions

What is the science behind cooking burgers on a layer of salt?

According to Robert Wolke’s “What Einstein Told His Cook” cited in the article, the salt initially draws juices from the meat, then quickly congeals those juices to form a crust that prevents further moisture loss. It also stops the burgers from sticking to the pan and keeps all the brown, crunchy bits attached to the burger rather than the pan.

How much salt goes in the pan, and does it make the burgers too salty?

The recipe calls for just 1 scant teaspoon of fine sea salt spread evenly across the base of the skillet — not mixed into the meat. The salt forms a thin crust-forming layer under the patties rather than seasoning the interior, so the burgers get a flavorful crust without the meat becoming oversalted.