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Burgers | What's Eating Dan? [VIDEO]

By Cook's Illustrated Published

Watch and learn the science behind making the best homemade burger.

Welcome to What's Eating Dan?, a digital video series starring Cook's Illustrated editor in chief Dan Souza. You can connect with Dan on FacebookInstagram, or Twitter. Subscribe to our YouTube channel and never miss a new episode.

Feed your burger inspiration with our editors' picks.

Crucial Gear

No Fancy Meat Grinder Required

Grinding beef at home isn’t hard to do. Just cut the meat into 1-inch chunks, freeze until it is very firm, and pulse the chunks in a food processor until they are coarsely ground. You're instantly on your way to a supremely juicy burger.

Burger Recipes to Try

Recipe Best Old-Fashioned Burgers

Sixty years ago, drive-in burgers were synonymous with freshly ground high-quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.

Recipe Juicy Pub-Style Burgers

Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

Recipe Grass-Fed Half-Pound Burgers

Sometimes the grass is greener on the other side of a juicy ½-pounder with cheese.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.