Crispy Burgers

These classic cheeseburgers, inspired by the ones served at Burgers Never Say Die in Los Angeles, really hit the spot. They're made from a flavorful custom blend of ground sirloin, brisket and chuck. Pressing the patties flat before searing on a super-hot griddle creates crisp, lacy edges. Top them with American cheese and all the fixings.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 6 burgers
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Ingredients

1/2 pound ground sirloin

1/2 pound ground brisket

1/2 pound ground chuck

Kosher salt and freshly ground pepper

1 teaspoon garlic powder

6 slices American cheese

6 potato hamburger buns, split

Melted butter, for brushing the buns

Ketchup, for serving

Mustard, for serving

Chopped white onion, for serving

Dill pickle chips, for serving

Directions

Special equipment:
a cast-iron griddle or pan
  1. Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
  2. Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don’t have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
  3. Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
  4. Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.
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