Juicy Pub-Style Burgers

Ingredients

  • Sirloin Steak Tips, trimmed and cut into 1/2 inch pieces
  • Unsalted Butter, melted and cooled
  • Pepper
  • Salt
  • Vegetable Oil
  • Mayonnaise
  • Soy Sauce
  • Chives, minced
  • 1 tsp Brown Sugar
  • Worcestershire Sauce
  • Garlic, minced
  • Hamburger Buns, toasted if desired

Steps

  1. Place beef on rimmed baking sheet in single layer. Freeze beef until very firm and starting to harden around edges but still pliable, about 25 minutes.
  2. Pulse half of beef in food processor until finely ground, about 35 pulses, scraping down sides of bowl as needed to ensure that beef is evenly ground. Return ground beef to baking sheet. Repeat with remaining beef and return to baking sheet. Remove any long strands of gristle and large chunks of hard meat or fat.
  3. Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground beef and add pepper. Toss gently with fork to combine, being careful not to overwork the meat. Divide meat mixture into 2 lightly packed balls and gently flatten each ball into 3/4 inch thick patty.
  4. Sprinkle patties with salt and pepper. Heat oil in 10 inch skillet over high heat until just smoking. Using spatula, place burgers in skillet and cook without moving for 2 minutes. Flip burgers and continue to cook for 2 more minutes. Transfer patties to baking sheet and bake until burgers register 120-125 degrees (medium rare), 3-6 minutes. Transfer burgers to plate and let rest for 5 minutes.
  5. Whisk mayonnaise, soy sauce, chives, sugar, Worcestershire, garlic, and pepper together in a bowl. Serve burgers on buns with sauce.

Variations

with Peppered Bacon and Aged Cheddar

While beef is in the freezer, sprinkle coarsely ground pepper over bacon. Cook bacon in 10 inch skillet over medium heat until crispy, about 10 minutes. Using slotted spoon, transfer bacon to paper towel lined plate, cut bacon in half crosswise. Pour off all but 1 tsp of backon fat from skillet, substitue bacon fat for vegetable oil. Top each burger with 1/4 cup shredded aged cheddar before transferring to the oven. Top burgers with sauce and bacon before serving.

with Crispy Shallots and Bleu Cheese

While beef is in the freezer, heat 1/3 cup vegetable oil and 2 thinly sliced shallots in small saucepan over medium-high heat. Cook, stirring frequently, until shallots are golden, 6-8 minutes. Using slotted spoon, transfer shallots to paper towl lined plate and season with salt to taste. Proceed with receipe, topping each burger with 1/4 cup crumbled bleu cheese before transferring to oven. Top burgers with sauce and shallots just before serving.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen