Paleo Ultimate Burgers
Why This Recipe Works
We wanted to develop a recipe for perfectly tender, juicy burgers. But we faced a challenge: The quality of store-bought ground beef can be unreliable. We decided to “grind” our own grass-fed meat, and tested several different cuts; sirloin steak tips worked best. We cut the steak tips into small chunks and froze the pieces briefly before grinding them in the food processor. Freezing ensured that we ended up with distinct pieces of meat, not paste. Since the fat content of the meat varied widely from batch to batch, we trimmed the meat and then added a set amount of fat to ensure uniform results every time. We tested a variety of fats including ghee, coconut oil, olive oil, and rendered bacon fat. Melted ghee worked best: It solidified when it came into contact with the cold meat, creating small particles of fat throughout the patties. This improved the flavor and juiciness of the naturally lean meat. Finally, to make sure that our burgers were perfectly cooked, we seared them in a skillet using more ghee as our cooking medium.