Steak on a Bun (Aka Burger of the Gods)

By Addie

I found this recipe on The Food Network website, courtesy of chef Alton Brown. Simple to make, though a bit pricier than your regular burgers, these are fantastic. Appropriately named, these "steakburgers" are so flavorful they need no more than the kosher salt for seasoning.

Ingredients

• 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
• 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
• 1/2 teaspoon kosher salt
• Buns, toasted
• Mayonnaise (optional)
• Fresh ground black pepper (optional)

Preparation

Step 1

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only ONCE during cooking.

If desired, spread mayonnaise on a toasted bun and top with some freshly ground black pepper. Add your delicious burger and enjoy!
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REVIEWS:

These were fabulous! Served with cheddar, sweet onion slice, and lettuce on whole wheat hamburger buns.

Fabulous! The texture of the burger is courser than bought hamburger but man does that fresh flavor come through. I added a slice of sweet onion, drizzled 1 tsp Worchestershire sauce on the burger while it cooked and topped it with 1 1/2 tsp horseradish. I used white and regular aged cheddar and served it on a Foccacia bread along with a small salad & grilled mushrooms. It can't get much better than this. It is amazing the difference in flavor from this fresh ground quality meat. Thanks Chrismas Carol for a super burger.

I have made these burgers before, and let me tell you somethin...they are just darn good! I grilled some onion to top mine with and it just rearly blew me away. It is amazing how the quality of ingredients you use changes the end result of a dish so much. Thanks for posting, keep up the good work!