Juicy Pub-Style Burgers

From America's Test Kitchen Season 12: Here's the Beef

Why this recipe works:

We like the flavor and fat content of sirloin tips for our Ultimate Skillet Burger recipe. Cutting the meat into chunks and partially freezing the meat makes it easier to pulse to a coarse grind in the food processor. Gently working melted butter into the ground meat ensures a juicy burger and… read more

We like the flavor and fat content of sirloin tips for our Ultimate Skillet Burger recipe. Cutting the meat into chunks and partially freezing the meat makes it easier to pulse to a coarse grind in the food processor. Gently working melted butter into the ground meat ensures a juicy burger and encourages browning. Loosely mixing with a fork will help distribute the butter more evenly, and keep the meat grind loose. Gently forming the patties helps prevent overworking the meat, which can toughen the burgers. Salting the meat just before searing prevents moisture from being extracted from the meat. Searing in a superhot skillet and then finishing in a low-heat oven yields a crispy, well-browned crust and a juicy center. Letting the burgers rest for 5 minutes allows the juices to redistribute evenly throughout the patties.

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Serves 4

Sirloin steak tips are also sold as flap meat. You will need to freeze the meat for 35 minutes before processing it. Be gentle when shaping the patties, taking care not to overwork the meat so the burgers won’t become dense. Serve with your favorite toppings.

Ingredients

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