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The Best Juiciest Hamburger


The flavor of this burger is unbeatable. The butter keeps the meat moist while searing the exterior over high heat. These are best when cooked on a charcoal grill, but can be cooked on the stovetop in a pinch.

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Rate this recipe 4.5/5 (6 Votes)
The Best Juiciest Hamburger 1 Picture


  • 1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
  • 4 tablespoons unsalted butter, cut into 1/4-inch pieces
  • kosher salt and pepper
  • 1 (13x9-inch) disposable aluminum pan (if using charcoal)
  • 4 hamburger buns


Servings 4
Preparation time 65mins
Cooking time 75mins
Adapted from


Step 1

Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.

Place one fourth of meat and one fourth of butter cubes in food processor and pulse until finely ground into pieces the size of rice grains, 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to rimmed baking sheet. Repeat grinding in three more batches with remaining meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.

Sprinkle 3/4 teaspoon salt and one teaspoon pepper over meat and gently toss with fork to combine. Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty (be careful not to overwork the meat or burgers will become dense and tough). Press center of patties down with your fingertips to create 1/4-inch deep depressions. Transfer patties to platter and freeze for 30 to 45 minutes.

Using a skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Season one side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Place burgers on grill (directly over coals if using charcoal) and cook, without pressing on them, until browned and meat easily releases from grill, four to seven minutes. Flip burgers and continue to grill until browned on second side and meat registers 125°F (for medium-rare) or 130°F (for medium), four to seven minutes longer.

Transfer burgers to plate and let rest for five minutes. Serve on buns.

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