Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV
Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.
Creating a juicy and loosely textured grilled burger that could withstand the rigors of grilling called for a number of tactics. First, we ground our own meat in the food processor, which let us choose the cut (steak tips), grind (coarse), ...