Equipment
Ingredients
for the hamburger
- 255 g sirloin steak, ground
- 2 g salt, fine
- 1 g black pepper, freshly ground
for serving
- 1 sesame-seed hamburger bun
- 1 tomato, sliced
- 1 red onion, sliced
- 1 pickled green tomato
- 1 pepper
- 1 dill pickle
- 150 g potatoes, fried
Nutrition (per serving)
Method
Preheat the grill to high heat (approximately 260°C/500°F).
Gently shape the ground sirloin into a patty 2.5 cm (1 inch) thick and 11.5 cm (4.5 inches) in diameter. Season both sides with salt and pepper. Avoid overworking the meat to maintain texture.
Place the patty on the grill. Cook for 3 to 5 minutes per side depending on preferred doneness (71°C/160°F for medium-well).
Toast the bun halves lightly on the grill. Place the patty on the bottom bun, add tomato and onion, then top with the remaining bun. Serve on a plate with the pickled green tomato, pickled pepper, dill pickle, and french fries.
Chef's Notes
- Using freshly ground sirloin makes a significant difference in the final moisture content of the burger.
Storage
Refrigerator: 2 days — Store patty and bun separately to prevent sogginess.
Freezer: 1 month — Freeze raw or cooked patty only.
Reheating: Reheat patty in a pan over medium heat until it reaches 74°C/165°F.
