Another hit from Cook's Illustrated is this tender, juicy grilled burger. I've grilled burgers for years but after following a few simple tips I've finally perfected a delicious hamburger, better than in the restaurants.
This recipe includes grinding your own beef to avoid commercial ground beef that tends to be too fine and too tightly packed resulting in tough burgers. Adding butter makes the burger juicier.
Serves 4
Ingredients:
1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2 inch chunks
4 tablespoons frozen unsalted butter, cut into 1/4 inch pieces
Kosher salt and pepper
4 hamburger buns
Instructions:
Place beef chunks and butter on baking sheet and freeze until firm about 30 minutes.
Place 1/4 of the meat and butter in a food processor and pulse until finely ground into rice grain size pieces. Remove and repeat in 3 batches the remaining meat and butter.
Sprinkle 3/4 teaspoon salt, 1 teaspoon pepper and gently toss to combine. Divide meat into 4 balls. Toss each between hands until uniformly but lightly packed. Gently flatten into patties, about 3/4 inch thick. Using thumb, make 1- inch wide by 1/4 inch deep depression in center of each patty. Transfer to a platter and freeze for 30 minutes, helping the burgers to stay together better during cooking.
Season top side of the patties with salt and pepper. Place burgers on oiled cooking grate and cook over medium high charcoal grill about 5 minutes or until meat releases from grill. Flip burgers, salt the top and cook until browned on other side.
Remove from heat and allow to rest for 5 minutes.
Cooking Wiser
Meat should register 130 for medium and 135 for medium well done.
Lightly brush burger buns with olive oil and toast on grill about 2 minutes.
Serve with your favorite toppings and condiments- lettuce, tomato, pickles, mayo, mustard and grilled onions.
To melt cheese on top, add about 2 minutes after burgers are flipped.
Too much salt mixed into the meat will make burgers tough but 3/4 teaspoon helps the meat retain its juices.