Equipment
Ingredients
The Burger
- 600 g beef sirloin steak, well-marbled, cut into 2-centimeter cubes
- 10 g kosher salt
- 5 g black pepper, freshly cracked
Accompaniments
- 1 yellow onion, sliced
- 30 g unsalted butter, divided
- 4 american cheese slices
- 4 brioche burger buns
Nutrition (per serving)
Method
Place the cubed beef sirloin and the metal parts of your meat grinder in the freezer for 30 minutes. Keeping the meat and equipment ice cold prevents the fat from melting during the grinding process.
Pass the chilled sirloin through the coarse die of your meat grinder into a mixing bowl to create freshly ground beef with a steak-like texture.
Gently gather the ground meat and divide it into 4 equal portions. Shape them lightly into patties about 2 centimeters thick, creating a slight dimple in the center of each. Season both sides generously with the kosher salt and black pepper.
Heat a cast iron skillet over medium heat. Melt half of the unsalted butter and add the sliced yellow onion. Cook slowly, stirring occasionally, until the onions are deeply browned and sweet, which should take about 15 minutes. Remove the onions from the skillet and set aside.
Increase the heat under the cast iron skillet to medium-high. Place the patties in the hot skillet and sear for about 3 to 4 minutes on the first side to develop a dark crust. Flip the burgers and cook for another 3 minutes. For safety, cook until the internal temperature reaches 71°C/160°F.
During the final minute of cooking, place a slice of American cheese on each patty to melt. Toast the brioche burger buns with the remaining butter, then assemble the burgers by placing the cheesy patties on the buns and topping them with the caramelized onions.
Chef's Notes
- Keep everything ice cold when grinding, as smearing fat is the enemy of a juicy burger.
- Never press down on the burger with your spatula while it cooks to avoid squeezing out the flavorful juices.
- A coarse grind provides a superior steak-like chew that separates this from dense store-bought ground beef.
- Handle the ground meat as little as possible when forming the patties to maintain a tender and airy texture.
- Always wash hands, utensils, and surfaces thoroughly with hot soapy water after handling raw beef to prevent cross-contamination.
Storage
Refrigerator: 3 days — Store raw ground meat tightly wrapped. Cooked patties will keep for 3 days.
Freezer: 3 months — Freeze raw formed patties separated by parchment paper and wrapped tightly in foil.
Reheating: Reheat cooked patties gently in a covered skillet with a splash of water over medium-low heat until warmed through.
