Juicy Pub-Style Burgers

From Here's the Beef

Juicy Pub-Style Burgers

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 ...

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 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.

Watch the Full Episode

Here's the BeefSeason 12, Ep. 1210

We researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers...