Juicy Pub Style Burger

A pub-style burger is made with beef that you grind yourself. Don't have a grinder? No worries. A food processor does a great job. Once you try this recipe, I doubt you'll look at grocery store ground beef burgers the same again. These are so much better!

Course main

Keyword Best Burgers, Grilled Burgers, Pub Style Burgers

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 535kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

2 pounds sirloin steak tips trimmed of excess fat and cut into 1/2-inch chunks
4 tablespoons unsalted butter melted and cooled slightly
Salt and pepper
1 teaspoon vegetable oil
4 hamburger buns toasted and buttered (I prefer brioche burger buns)

Instructions

Place steak on baking sheet in single layer. Freeze steak until very firm and starting to harden around edges but still pliable, about 35 minutes.
Place one-quarter of steak in food processor and pulse until finely ground into 1/16-inch pieces, about 35 pulses, stopping to redistribute around bowl as necessary to ensure meat is evenly ground.
Transfer meat to second baking sheet. Repeat with remaining 3 batches of steak. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
Adjust oven rack to middle position and heat oven to 300°F.
Drizzle butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine.
Divide meat into 4 lightly packed balls.
Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter. (Patties can be refrigerated, covered, for up to 1 day.)
Season 1 side of patties liberally with salt and pepper.
Using spatula, flip patties and season other side.
Heat oil in 12-inch skillet over high heat until just smoking.
Using spatula, transfer burgers to skillet and cook without moving them for 2 minutes.
Using spatula, flip burgers and cook for 2 minutes longer.
Transfer patties to rimmed baking sheet. Bake until burgers register 125°F for medium-rare or 130°F for medium, 3 to 6 minutes.
Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve.

Notes

NOTE: I actually cooked this over a gas grill, because it was too hot to cook in our kitchen. I had to handle the patties with care, as they are tender and could disintegrate if flipped too hard. They were amazing!

Sirloin Steak Tips can also be labeled "flap meat". I buy mine at Costco.

Recipe source: Slightly adapted from "America's Test Kitchen"

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