Juicy Pub-Style Burgers with Pan-Roasted Mushrooms and Gruyere
Appears in Cook's Illustrated May/June 2011
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 must. We chose sirloin steak tips for their supremely beefy flavor and lack of gristly sinew, and we upped their richness by ad...