Pit Beef Recipe America Test Kitchen

Go out it to America'south Test Kitchen to come up up with the best burger-making technique. Information technology begins with freshly footing meat. I've never attempted to grind my ain meat before, as I don't have a meat grinder, but this recipe doesn't require 1! All you need is a food processor. Cubes of meat and butter are frozen before beingness pulsed in a processor until "rice-like." It amazed me how easy and mess-gratuitous this method really is. Since the meat is frozen, it doesn't plough gummy and stick to the sides of the processor. I hesitated seasoning the burgers with and then much salt, just ATK'southward measurements are foolproof.

My dad and I threw these burgers on the grill for five minutes and they cooked through. If you're more of a medium-rare kind of fan, I would even suggest cooking them 3 to four minutes. "You can always throw a burger back on the grill," my dad wisely advised.

The flavor of this burger is unbeatable. The butter keeps the meat moist while charring the exterior, and table salt and pepper is really all you lot demand to draw out the flavor of the beef. Nosotros dressed ours upward the classic way, with ketchup, pickles, lycopersicon esculentum, and lettuce on a sesame bun, but the topping combos are unlimited. I definitely plan on making this my go-to burger recipe!

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— Additional reporting by Lauren Harano

Notes

Why this recipe works: Patties fabricated of preground chuck are piece of cake, merely nosotros were after a charred chaff, rich beefy taste, and juicy interior that are difficult to become from supermarket footing beef. This is because the way ground beefiness is handled during processing draws out sticky proteins that create a dense texture in the burger. To avoid this, we ground our own meat and switched from chuck to sirloin steak tips, which contain less connective tissue and simply the right amount of fatty. We froze the meat to make grinding easier and added butter for flavor and richness. Nosotros likewise froze the patties later on forming them to ensure that by the time they'd thawed at their centers, they had adult a perfect outer crust. We cooked the burgers over a superhot burn down for bang-up char and flavor.

This recipe requires freezing the meat twice, for a total of one hour 5 minutes to 1 hour twenty minutes, before grilling. When stirring the table salt and pepper into the ground meat and shaping the patties, have care non to overwork the meat or the burgers will become dumbo. Sirloin steak tips are also sold as flap meat. Serve the burgers with your favorite toppings or i of our grilled-vegetable toppings. If making a grilled-vegetable topping, start preparing the topping while the patties are in the freezer and grill the vegetables earlier y'all grill the burgers. Finish the topping while the burgers rest. Y'all can also toast the buns on the grill while the burgers residual.

Ingredients

1. 1 1/2 pounds sirloin steak tips, trimmed and cutting into i/2-inch chunks
   4 tablespoons unsalted butter, cutting into 1/four-inch pieces
   Kosher salt and pepper
   1 (13x9-inch) disposable aluminum pan (if using charcoal)
   4 hamburger buns

Directions

1. Place beef chunks and butter on large plate in unmarried layer. Freeze until meat is very house and starting to harden around edges but still pliable, well-nigh 35 minutes.
2. Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch), 15 to xx pulses, stopping and redistributing meat effectually basin as necessary to ensure beef is evenly basis. Transfer meat to rimmed baking sheet. Repeat grinding in iii batches with remaining meat and butter. Spread mixture over canvass and inspect advisedly, discarding whatever long strands of gristle or large chunks of hard meat, fatty, or butter.
3. Sprinkle 3/iv teaspoon salt and i teaspoon pepper and over meat and gently toss with fork to combine. Divide meat into 4 portions. Working with one portion at a fourth dimension, lightly toss from hand to mitt to class brawl, so gently flatten into 3/iv-inch-thick patty. Press center of patties down with your fingertips to create 1/iv-inch-deep depression. Transfer patties to platter and freeze for thirty to 45 minutes.
4. For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open up bottom vent completely and place dispensable pan in center of grill. Low-cal large chimney starter 2-thirds filled with charcoal briquettes (four quarts). When acme dress-down are partially covered with ash, pour into dispensable pan. Prepare cooking grate in place, cover, and open chapeau vent completely. Heat grill until hot, about five minutes.
5. For a gas grill: Turn all burners to loftier, comprehend, and heat grill until hot, about fifteen minutes. Leave all burners on high.
6. Make clean and oil cooking grate. Season one side of patties liberally with salt and pepper. Using spatula, flip patties and flavour other side. Place burgers on grill (straight over coals if using charcoal) and cook, without pressing on them, until browned and meat hands releases from grill, four to 7 minutes. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), four to vii minutes longer.
7. Transfer burgers to plate and allow remainder for five minutes. Serve on buns.

Information

Category

Principal Dishes, Beefiness

Cuisine

Due north American

Yield

iv burgers

Epitome Source: POPSUGAR Photography / Anna Monette Roberts

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Source: https://www.popsugar.com/food/America-Test-Kitchen-Burger-Recipe-41861366

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