Crispy Breaded Burgers
Crispy Breaded Burgers coat a plain chuck patty in egg and panko, then fry it in olive oil on a griddle. The crust turns the burger into something closer to a cutlet, with a crunch that contrasts with the juicy beef inside. Chuck has enough fat to stay moist through the sear, and the dimple in the center keeps the patty from puffing up. Mayonnaise on a toasted bun is the only dressing it needs.
Instructions
Divide the chuck into four patties of about 4 ounces each and shape them roughly ¾ inch thick. Press a shallow dimple into the center of each one, then season both sides with salt and freshly ground black pepper.
Dip each patty in the beaten eggs, letting the excess drip off. Press it into panko so the surface is fully coated, then set the patties aside.
Heat a griddle over medium high heat for 2 to 3 minutes. Pour on enough olive oil to coat the surface generously, then lay the patties in the oil.
Cook 3 minutes per side for medium rare, 4 minutes per side for medium, or 5 minutes per side for well done. The crumbs should be deep golden and crisp on both sides.
Spread mayonnaise on the cut sides of the toasted buns. Set a patty on each bottom half, cover with the top half, and serve while hot.
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