Where's the Beef Burger

I like a ground combination of equal parts of brisket, short rib and sirloin. It isn't difficult to get the butcher to grind that mix for[ you. I suggest the mixture be about 80 to 85 percent lean.]

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min

Yield:
4 burgers
Level:
Advanced

Ingredients
  • 8 pounds ground beef, or a mixture of your favorite cuts
  • 2 tablespoons hot sauce (recommended: Tabasco)
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • Marinated Red Onions, recipe follows
  • Top with Marinated Red Onions.
  • 3 medium red onions
  • 1/2 cup balsamic vinegar
  • 1/2 cup red wine
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Directions
  • Preheat a grill.

  • Mix the ground meat with the hot sauce. Form 8 (8-ounce) burgers.

  • Season the burgers on the outside with salt and pepper. Transfer them to the grill and sear the burgers with the grill top down. Cook for about 3 to 4 minutes, and then rotate to make grill marks, grilling for about another 2 minutes, each time closing the grill top.

  • Flip the burgers and grill for about 2 minutes. Rotate for the grill marks and grill an additional 2 minutes. Remove the burgers from the grill onto a plate and rest, away from the heat, for about 5 minutes. This will produce an even, pink burger. Of course if you like it cooked more allow about 3 to 4 more minutes on the grill for each temperature beyond medium-rare that you like.

  • Cut onions into thick rings, about 3/4-inch thick. Keeping the rings intact, place them in a bowl and cover with the vinegar, red wine, and olive oil. Season with salt and pepper. Gently toss to coat. Marinate for at least 30 minutes, or overnight, if needed.

  • Preheat the grill.

  • Place the rings on the grill and cook for 3 to 4 minutes on each side. Cool. When cool enough to handle pull the rings apart and use as needed.


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