Step 1

Scale the ground beef into 2 oz portions.

Step 2

Flatten out each 2 oz portion into discs about 1/4″ thick, or a little less. You can use a split freezer bag and a plate to flatten them into thin patties.

Step 3

Arrange filling ingredients in the center of half of the patties leaving about a 1/2 inch border around the edge so you can seal it shut. Don’t overdo it! If the filling extends to the edge of the patty it will not seal completely, and will likely ooze out the side of the burger as it cooks.

Step 4

Top with another flattened meat patty and pinch around the outer edge to seal well. Once you pinch the edges together your stuffed patty may look a bit like ravioli. Just shape the outer edges back into a uniform patty shape. Set the burger patties aside while you prepare your pan.

Step 5

Preheat your cast iron pan over high heat with just enough vegetable oil to coat the bottom of the pan.

Step 6

Heat until it reaches 500-550°F (260-288°C). The oil will start to smoke. Check the temperature of the pan with an infrared thermometer like the ThermoWorks IRK-2.

Step 7

Season the burgers with salt and pepper right before placing into the pan.

Step 8

Cook the burgers about 2-3 minutes per side.

Step 9

Spot-check the thin layers of meat with the very tip of your Thermapen ONE. Verify temperatures in multiple areas of the burger since there are varying thicknesses throughout.

Step 10

The meat’s lowest temperature should be 130-135°F (54-57°C) for medium rare, and 160°F (71°C) if you’re using pre-ground beef.

Step 11

Once the burgers have reached their pull temperature, remove from the cast iron skillet and allow to rest for about 5 minutes before assembling and serving.

Step 12

Enjoy!