Juicy Pub-Style Burgers
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Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV
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.
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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 ...
