Juicy Pub-Style Burgers

I've never made my own ground beef, for burgers, because...well, I don't own a meat grinder. America's Test Kitchen changed all that, for me. This recipes uses a specific type of beef that is cut into chunks, then frozen for a very short while. A food processor is the perfect substitute, by pulsing the partially frozen meat. Melted butter adds just enough fat into the burger, for juiciness. I adapted this to be cooked on a gas grill, though the original recipe is to sear them on the stove and then finish them off in the oven.

 We loved these burgers, and I don't think I'd want to make then any other way again.  So worth it!
Photo by Foodiewife F.
We loved these burgers, and I don't think I'd want to make then any other way again. So worth it!
 We loved these burgers, and I don't think I'd want to make then any other way again.  So worth it!

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

burgers

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds sirloin steak tips*, trimmed of excess fat and cut into 1/2-inch chunks

  • 4

    tablespoons unsalted butter, melted and cooled slightly

  • Salt and pepper

  • 1

    teaspoon vegetable oil

  • 4

    hamburger buns, toasted and buttered (I prefer brioche burger buns)

  • NOTE: *sirloin steak tips is also known as "flap meat". It doesn't sound pretty, but don't let that discourage you. It's delicious. I buy mine at Costco.

Directions

Place steak on baking sheet in single layer. Freeze steak until very firm and starting to harden around edges but still pliable, about 35 minutes. Place one-quarter of steak in food processor and pulse until finely ground into 1/16-inch pieces, about 35 pulses, stopping to redistribute around bowl as necessary to ensure meat is evenly ground. Transfer meat to second baking sheet. Repeat with remaining 3 batches of steak. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Adjust oven rack to middle position and heat oven to 300°F. Drizzle butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter. (Patties can be refrigerated, covered, for up to 1 day.) Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving them for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet. Bake until burgers register 125°F for medium-rare or 130°F for medium, 3 to 6 minutes. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve. NOTE: I actually cooked this over a gas grill, because it was too hot to cook in our kitchen. I had to handle the patties with care, as they are tender and could disintegrate if flipped too hard.

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