Why This Recipe Works

The ultimate indoor burger should be a juicy patty with a crisp crust. Typically, for a great charred exterior we turn to the grill, but we knew our cast-iron skillet was up to the challenge. To control the texture and fat content of the beef, we ground it at home: We partially froze chunks of sirloin steak tips before pulsing them in the food processor, then tossed the meat with melted butter to add juiciness and promote browning. Chilling the formed patties in the refrigerator while the skillet preheated in the oven improved their structure. We used a preheated skillet on the stove to sear the burgers on both sides before letting the cooked burgers rest for 5 minutes so the juices redistributed evenly. A quick, tangy sauce was the perfect accent for the burgers.


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¾ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon packed dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh chives
1 garlic clove, minced
¾ teaspoon pepper


1 ½ pounds sirloin steak tips, trimmed and cut into 1/2-inch pieces
4 tablespoons unsalted butter, melted and cooled
Kosher salt and pepper
1 tablespoon vegetable oil
4 hamburger buns, toasted
Nutritional Information


Per Serving (Serves 4)

  • Calories 935
  • Cholesterol 180 mg
  • Fat 74 g
  • Sodium 1030 mg
  • Saturated 22 g
  • Carbs 25 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 24 g
  • Sugar 5 g
  • Polyunsaturated 22 g
  • Protein 39 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4

Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves. While you'll get much better results with home-ground meat, it is possible to substitute 1 1/2 pounds 85 percent lean ground beef for the steak tips; skip steps 2 and 3 and proceed with the recipe as directed.

1. Whisk all ingredients together in bowl; refrigerate until ready to serve.

2. FOR THE BURGERS: Place beef pieces in rimmed baking sheet in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.

3. Working with one-quarter of meat at a time, pulse in food processor until finely ground into rice grain–size pieces (about 1/16 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure that beef is evenly ground. Transfer meat to sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Drizzle with melted butter and sprinkle with 1 teaspoon pepper and 3/4 teaspoon salt. Gently toss meat with fork to combine.

4. Divide meat into 4 balls. Toss each between your hands until uniformly but lightly packed, then gently flatten into 1-inch-thick patties. Cover patties and refrigerate for at least 30 minutes or up to 24 hours.

5. While patties chill, adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Season 1 side of patties with salt and pepper, then, using spatula, flip patties and season second side.

6. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook patties until well browned on first side, about 3 minutes.

7. Flip burgers and continue to cook until well browned on second side and burgers register 120 to 125 degrees (for medium-rare), about 3 minutes. Transfer burgers to plate and let rest for 5 minutes. Serve burgers with buns and sauce.