Juicy Pub-Style Burgers

30 comments

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.

SERVES4

TIME45 minutes

has video

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 ...

Print