Our Best-Ever Hamburgers

Lightly toss chuck with other ingredients. (Some people prefer to shape unseasoned chuck into patties, then to sprinkle seasonings onto both sides before cooking. This eliminates handling patties too much.) With help of kitchen fork, and using as little pressure as possible, divide meat; then gently shape and flatten into 4 thick patties, or 8 thin patties. Cook using one of three methods below.

Skillet-Cooked: Heat 2 tablespoons fat or vegetable oil in skillet or on griddle. Cook patties until as rare as your family likes. If patties are thick, we allow about 4 to 8 minutes over medium heat, turning once. If they're thin, we allow about 2 to 6 minutes, turning once. (Don't flatten or pat patties with your spatula - this presses out juices.)

Pan-Broiled: Heat heavy skillet or griddle till sizzling hot. If you're afraid meat will stick, rub skillet lightly with fat or vegetable oil, or sprinkle with salt. Brown patties on both sides; then cook over medium heat, allowing about the same periods as in Skillet-Cooked.

Oven-Broiled: Preheat broiler 10 minutes, or as manufacturer directs. Arrange thick patties on cold broiler rack. Broil patties about 3 inches from heat, turning once, until rare as your family likes. We allow about 8 to 12 minutes, turning once.

After turning patties, you may top them with one of the following; the complete broiling.

1. Cheese slice and a little prepared mustard.
2. Ketchup, chili sauce, or soy or barbecue sauce.
3. 1/4 cup crumbled blue cheese or grated sharp cheese mashed with 1/4 cup soft butter or margarine, 1/2 teaspoon dry mustard, 1 teaspoon salt, 2 teaspoons Worcestershire.