Juicy Pub-Style Burgers for Two
By America's Test KitchenPublished on August 17, 2020
Time
1 hour
Yield
Serves 2
Ingredients
Before You Begin
Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips; look for either whole steak tips or strips that are easy to cut into small pieces for this recipe. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat, or the burgers will be dense. Serve with your favorite burger toppings. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- 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.
- Pulse half of beef in food processor until finely ground into 1/16-inch pieces, about 35 pulses, scraping down sides of bowl as needed to ensure that beef is evenly ground. Return ground beef to empty side of sheet. Repeat with remaining half of beef; return to sheet. Spread ground beef on sheet and inspect carefully, removing any long strands of gristle and large chunks of hard meat or fat.
- Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground beef and add ½ teaspoon pepper. Gently toss with fork to combine, being careful not to overwork meat. Divide meat mixture into 2 lightly packed balls, then gently flatten each ball into ¾-inch-thick patty.
- Season 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 minutes. Transfer patties to clean, dry rimmed baking sheet and bake until burgers register 120 to 125 degrees (for medium-rare), 3 to 6 minutes. Transfer burgers to plate and let rest for 5 minutes.
- Whisk mayonnaise, soy sauce, chives, sugar, Worcestershire, garlic, and ¼ teaspoon pepper together in bowl. Serve burgers on buns with sauce.
Time
1 hourYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Grinding our own meat in the food processor was a must for this ultimate burger, and sirloin steak tips were the right cut for the job. Cutting the meat into small chunks before grinding and lightly packing it to form patties gave the burgers just enough structure to hold their shape in the skillet. A little melted butter improved their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking: The stovetop provided intense heat for searing, while the oven's ambient heat allowed for even cooking—thus eliminating the overcooked gray zone.
Before You Begin
Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips; look for either whole steak tips or strips that are easy to cut into small pieces for this recipe. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat, or the burgers will be dense. Serve with your favorite burger toppings. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- 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.
- Pulse half of beef in food processor until finely ground into 1/16-inch pieces, about 35 pulses, scraping down sides of bowl as needed to ensure that beef is evenly ground. Return ground beef to empty side of sheet. Repeat with remaining half of beef; return to sheet. Spread ground beef on sheet and inspect carefully, removing any long strands of gristle and large chunks of hard meat or fat.
- Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground beef and add ½ teaspoon pepper. Gently toss with fork to combine, being careful not to overwork meat. Divide meat mixture into 2 lightly packed balls, then gently flatten each ball into ¾-inch-thick patty.
- Season 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 minutes. Transfer patties to clean, dry rimmed baking sheet and bake until burgers register 120 to 125 degrees (for medium-rare), 3 to 6 minutes. Transfer burgers to plate and let rest for 5 minutes.
- Whisk mayonnaise, soy sauce, chives, sugar, Worcestershire, garlic, and ¼ teaspoon pepper together in bowl. Serve burgers on buns with sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments