Best Burger Ever
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 48
- Cholesterol
- 136
- Sodium
- 559
- Total: 26 min
- Prep: 8 min
- Cook: 18 min
Ingredients
8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise
Directions
- Special equipment: Chimney starter, all-natural lump charcoal and kettle grill
- Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.
- After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
- While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.