""To get that good smoky flavor without a grill, I use about ½ teaspoon of liquid smoke, mesquite flavored mix, into a half a cup of beef broth," Rollins explains. "Stir well, and brush on when they are about half done." Liquid smoke is made from real smoke and is an affordable and easy hack to give your food that smoky flavor since it's essentially made by capturing the vapors from burning wood and dissolving them in water."
"If we boil down what makes fire-grilled ground beef so good, it's that intense direct heat from the flames that creates that crispy char and smoky aroma. To recreate this effect and add flavor when cooking ground beef, a cast-iron skillet can retain intense heat to get that seared crust you want from an outdoor grill. The secret is letting the ground beef undergo the Maillard reaction before breaking it up into smaller pieces. If you break it up into crumbles too early, you prevent that browning from taking place and release more moisture into the pan."
Liquid smoke provides authentic smoky flavor by capturing wood-smoke vapors and dissolving them in water. Mix about 1/2 teaspoon mesquite liquid smoke into half a cup of beef broth, stir, and brush on patties when they are half done to avoid adding excess moisture. Different woods such as mesquite, pecan, and hickory give varied smoke profiles. A cast-iron skillet retains intense heat to create a seared crust similar to an outdoor grill. Allow ground beef to brown and undergo the Maillard reaction before breaking it into smaller pieces to preserve crust and prevent moisture release.
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