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Best Old-Fashioned Burgers

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"Sirloin steak tips are also sold as flap meat. Flank steak can also be used. If doubling the recipe, process the meat in three batches in step 2. Fry four burgers and serve them immediately before frying more, or cook them in two pans. Freeze extra patties, stacked, separated by parchment paper, and wrapped in three layers of plastic wrap, for up to two weeks. Thaw the patties in a single layer on a baking sheet at room temperature for 30 minutes before cooking."

List of Ingredients

◦ 10 ounces sirloin steak tips, trimmed and cut into 1-inch chunks
◦ 6 ounces boneless beef short ribs, trimmed and cut into 1-inch chunks
◦ Salt and pepper
◦ 1 tablespoon unsalted butter
◦ 4 hamburger buns
◦ � teaspoon vegetable oil
◦ 4 slices deli American cheese (4 ounces)
◦ Thinly sliced onion
◦ 1 recipe Classic Burger Sauce (recipe follows)


Recipe

Place beef chunks on baking sheet in single layer, leaving � inch of space around each chunk. Freeze beef until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.

Pulse half of beef in food processor until coarsely ground, 10 to 15 pulses, stopping and redistributing beef around bowl as necessary to ensure beef is evenly ground. Transfer beef to baking sheet by overturning workbowl, without directly touching beef. Repeat with remaining beef. Spread beef over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.

Gently separate beef into four equal mounds. Without picking beef up, use your fingers to gently shape each mound into loose patty � inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate patties while toasting buns.

Melt � tablespoon butter in 12-inch skillet over medium heat. Add bun tops, cut side down, and toast until light golden brown, about 2 minutes. Repeat with remaining � tablespoon butter and bun bottoms. Set buns aside and wipe skillet clean with paper towels.

Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer patties to skillet and cook, without moving them, for 3 minutes. Flip patties and cook for 1 minute. Top each patty with one slice American cheese and cook until cheese is melted, about 1 minute. Transfer burgers to bun bottoms and top with onion. Spread about 1 tablespoon burger sauce on each bun top. Cover burgers and serve immediately.

Serves 4






❧ Classic Burger Sauce:

◦ 2 tablespoons mayonnaise
◦ 1 tablespoon ketchup
◦ � teaspoon sweet pickle relish
◦ � teaspoon sugar
◦ � teaspoon distilled white vinegar
◦ � teaspoon pepper

Whisk all ingredients together in bowl.

Makes about � cup