A slightly crunchy Burger crust?

I have been achieving amazing burgers thanks to Kenji's tips ( as well as some other articles.

But yesterday I went to a new NY restaurant (Kosher) and had a really good burger. What I loved from it was the crunchiness on the crust, not too crunchy but just a little bit, which made it a really great eating experience.

I am wondering how to achieve this crunchiness at home.

I usually use a cast-iron pan, I buy ground meat and apply the tips quoted before. I go with the 15-second flip method and keep the burgers cooking for a total of 4 minutes.

What should I add to achieve the crunchiness?


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