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The Patty:
For the best flavor and texture, you want to buy whole cuts of meat and grind it yourself.
Note: If you like your burgers well done, just buy pre-ground.
What to buy:
- 1 Part Beef Chuck
- 1 Part Beef Sirloin
Prep:
If you don't have a meat grinder, a food processor will work just fine. Remember to use pulses and check your progress frequently. You want it to be slightly chunky not steak tartare.
Note: If you don't have the time or you can't be bothered grinding your own meat, it's okay to buy pre-ground meat. Ask the butcher to grind it for you. Worst case scenario would be pre-packaged ground meat. Which is also fine but it won't taste as good.
Once the 2 parts of meat are mixed, you'll want to scoop about a hand full at a time and gently pack them into 1/4" thick patties. Make them a bit larger in diameter than you think you'll need, unlike the chemically injected meats you buy the freezer section, these will shrink.
No, I didn't forget the seasoning. You won't need it, trust me.
Cooking:
If you're using an electric griddle, preheat to 375. Do NOT add oil.*
If you're using a frying pan, warm it up until a droplet of water skips across the surface. Do NOT add oil.*
There's plenty of fat in the chuck to keep the patties from sticking, adding more oil will cause a really nasty mess.
If you're using charcoal/propane, set it up like you normally would.
Cook each side for 4 minutes FLIPPING THE PATTY ONLY ONCE, this should result in a medium/medium rare burger. If you want well done, cook for another minute or two.
Since the meat was grounded by you, the minimum safe internal temperature 145 degrees Fahrenheit. If you want to be on the safe side, cook it until it reaches 160. I usually just settle with 145.
Once the patties are cooked, allow it to rest for about 5 minutes. Biting into them right off the heat will result in painful burns and a huge mess because all the juice will spill out.
Dressing:
I'll leave this up to you.
For the best flavor and texture, you want to buy whole cuts of meat and grind it yourself.
Note: If you like your burgers well done, just buy pre-ground.
What to buy:
- 1 Part Beef Chuck
- 1 Part Beef Sirloin
Prep:
If you don't have a meat grinder, a food processor will work just fine. Remember to use pulses and check your progress frequently. You want it to be slightly chunky not steak tartare.
Note: If you don't have the time or you can't be bothered grinding your own meat, it's okay to buy pre-ground meat. Ask the butcher to grind it for you. Worst case scenario would be pre-packaged ground meat. Which is also fine but it won't taste as good.
Once the 2 parts of meat are mixed, you'll want to scoop about a hand full at a time and gently pack them into 1/4" thick patties. Make them a bit larger in diameter than you think you'll need, unlike the chemically injected meats you buy the freezer section, these will shrink.
No, I didn't forget the seasoning. You won't need it, trust me.
Cooking:
If you're using an electric griddle, preheat to 375. Do NOT add oil.*
If you're using a frying pan, warm it up until a droplet of water skips across the surface. Do NOT add oil.*
There's plenty of fat in the chuck to keep the patties from sticking, adding more oil will cause a really nasty mess.
If you're using charcoal/propane, set it up like you normally would.
Cook each side for 4 minutes FLIPPING THE PATTY ONLY ONCE, this should result in a medium/medium rare burger. If you want well done, cook for another minute or two.
Since the meat was grounded by you, the minimum safe internal temperature 145 degrees Fahrenheit. If you want to be on the safe side, cook it until it reaches 160. I usually just settle with 145.
Once the patties are cooked, allow it to rest for about 5 minutes. Biting into them right off the heat will result in painful burns and a huge mess because all the juice will spill out.
Dressing:
I'll leave this up to you.