Home-Ground Hamburger
serves 2-4
This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.
8 ounces chuck, trimmed and cut into 1-inch cubes
8 ounces sirloin, trimmed and cut into 1-inch cubes
1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
prep: 20 minutes
total: 30 minutes
food processor
cast-iron skillet
1. Put the cubed beef, salt, and pepper in a food processor. Pulse 8 to 10 times, just until the beef is chopped about as course as the ground beef you buy at the store.
2. Heat a heavy steel or cast-iron skillet over medium-high heat until it's very hot, 3-5 minutes.
3. Form the burgers into quarter-, third- or half-pound patties of even thickness. Season them lightly on both sides with salt and pepper, and add them directly to the pan.
4. Cook the burgers, turning only once, 4-6 minutes per side for medium-rare to medium. You may need to lower the heat after you turn the burgers. A heavy pan will stay hot for the remainder of cooking.
