Few things are as satisfying as a thick, juicy pub-style burger. But avoiding the usual gray band of overcooked meat is a challenge. We wanted a patty that was well-seared, juicy, and evenly rosy from center to edge.
A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two
Grinding our own meat in the food processor was a must for this ultimate burger, and sirloin steak tips were the right cut for the job. Cutting the meat into small chunks before grinding and lightly packing it to form patties gave the burge...