A burger doesn’t have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.
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2000s Recipes + Menus
The Ultimate Burger
Serves6
- Active time:10 min
- Start to finish:4 3/4 hr
June 2009
- 2 1/2 lb skirt steak or sirloin flap steak
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accompaniments:
homemade burger buns; homemade ketchup; homemade mustard; homemade pickle relish; lettuce and tomato
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Cut steak into 1 1/2-inch pieces and season with 1 1/2 tsp salt. Chill in a sealable bag 4 to 6 hours.
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Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8- or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure”.
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Season burgers with 1/4 tsp pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
- Keywords
- meat,
- beef,
- burgers,
- ian knauer
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