Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese

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Appears in Cook's Illustrated May/June 2011

Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

SERVES 4

TIME 1 hour

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WHY THIS RECIPE WORKS

To create a recipe for juicy, pub-style burgers with big, beefy flavor, we knew that grinding our own beef was a given. We chose sirloin steak tips for their supremely beefy flavor and lack of gristly sinew, and we upped their richness by a...

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