THE ULTIMATE BURGER

By BobD

Ingredients

• 6 SERVINGS
• A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. Another revelation: salting the meat before grinding.
• View more of our favorite recipes from this issue.
• 2 1/2 lb skirt steak or sirloin flap steak
• ACCOMPANIMENTS: homemade burger buns; homemade ketchup; homemade mustard; homemade pickle relish; lettuce and tomato

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cut steak into 1 1/2-inch pieces and season with 1 1/2 tsp salt. Chill in a sealable bag 4 to 6 hours.

Rinse steak under cold water, then pat dry.

Grind using a meat grinder with a 3/8- or 1/4-inch die or finely chop in a food processor.

Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)

Season burgers with 1/4 tsp pepper (total).

Lightly oil grill rack.

Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)