The process of preparing ground beef patties within a heavy, seasoned pan over a heat source is a method of food preparation resulting in a browned crust and thoroughly cooked interior. This culinary technique leverages the thermal properties of the cooking vessel to achieve a specific texture and level of doneness.
This particular cooking approach provides consistent heat distribution, contributing to even cooking and enhanced flavor development through the Maillard reaction. Historically, this method has been favored for its simplicity and ability to produce palatable results with readily available ingredients and equipment.
