Why would a burger taste better in a frying pan? More surface area in contact with the meat. More of the meat getting caramelized - instead of just getting a nice char from the grill, you get a nice char all over the patty.
I've tried many techniques over the years, and there have been some tasty results - including several from The Big Green Egg. However, I must admit that the pan seared burger was one of the tastiest I have had. Will I stop cooking them on the BBQ? Probably not, as BBQ'ing is as much about being outdoors with a frosty beverage, as it is about the food.
I purchased some top sirloin steak, which I then ground to make some fresh ground beef (also this way, I could cook it medium-well, since I ground it myself.
Seasoned the beef with salt and pepper then formed the patties. I chose not to put anything in the burgers except salt and pepper. Fried in a little butter in a cast iron skillet - about 3 minutes per side for a medium-well burger.
|Garnished with ketchup, mustard, jalapeno cheddar, tomato and fried onions|