Ingredients
- 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
- 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
- 1/2 teaspoon kosher salt
Directions
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
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By grannyn
Wisconsin
on September 11, 2011
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Perfection!
By titaniumfox_128...
Las Vegas, 68
on May 26, 2010
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These came out great both times I've made them; very steak-like and tender, moist and juicy. I grilled them both times on a gas grill to medium and served them with tomatoes, mayo and toasted buns (like Alton in the video. My wife, who isn't much of a burger fan at all, thought these were actually not bad but my girlfriend absolutely loved them. Highly recommended!
By samtank
Portland, OR
on May 19, 2008
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I ended up trimming the meat really lean, so I added a minced strip of frozen bacon and about 1 1/2 Tb of butter (minced. They came out great, very steaky. My wife missed the regular burger texture, but agreed they wee good.
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