Shape the patties into equally sized portions and make sure the sides are also even.

Heat up a dry pan well and set it to one of the highest settings on the stove. In our case, it’s set to 12 out of 14 (induction) and previously we used to set it to 8 out of 9 (also induction).

The fat from the meat is enough to ensure it doesn’t burn, while still giving it the flavorful fat and a nice seared surface. Dry-cook them for 5 minutes and then flip them. Simultaneously lower the heat to about half strength and give them another 5 minutes.

When the meat is finished cooking, sprinkle sea salt and pepper over the meat and let it rest for 2 minutes under a clean kitchen towel.

Then your hamburger patties are ready to serve.