Grilled Steak Burgers
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
8
Freshly ground beef is the key to a great burger. When grinding your own meat, choose quality cuts such as grass-fed sirloin or chuck roast with some fat to ensure juicy results. Cut the meat into cubes and season it before grinding to disperse flavor throughout the burger. After grinding, handle the meat as little as possible to maintain its freshly ground texture. Form the meat into patties by gently pressing into rounds with your hands or a burger press. Overworking the meat will result in a tough, dense burger.
Ingredients:
- 3 lb. beef chuck, very cold, cut into 1/2-inch cubes
- 1 Tbs. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 8 oz. cheddar cheese, sliced
- 8 hamburger buns, split
- Melted unsalted butter for brushing
- 1/4 cup mayonnaise
- 2 Tbs. ketchup
- 1 Tbs. sweet relish
- 1/4 tsp. cider vinegar
- Iceberg lettuce leaves, tomato slices and red onion slices for serving
Directions:
Prepare a medium-hot fire in a grill.
Season the beef with the 1 Tbs. salt and pepper, to taste. Using a KitchenAid mixer fitted with the food grinder attachment, grind the beef with the coarse grinding plate according to the manufacturer's instructions; do not overhandle the meat or pile it more than 2 to 3 inches high after grinding. Separate the ground meat into 8 portions, each about 6 oz. Lightly spray a burger press with nonstick cooking spray. Using minimal pressure, gently form each portion into a patty. Place on a parchment-lined baking sheet.
Place the burgers on the grill, cover the grill and cook until the sides of the burgers are light brown, 6 to 8 minutes. Using a wide spatula, gently turn the burgers over and place the cheese on top, dividing evenly. Cover the grill and cook until the cheese is melted, about 1 minute more. Transfer the burgers to a warmed platter.
Meanwhile, brush the cut sides of the buns with butter. Place the buns, buttered side down, on the grill and toast until golden, about 2 minutes.
In a small bowl, stir together the mayonnaise, ketchup, relish and vinegar. Season with salt and pepper.
Serve the burgers on the buns with the mayonnaise mixture, lettuce, tomato slices and onion slices. Serves 8.
Season the beef with the 1 Tbs. salt and pepper, to taste. Using a KitchenAid mixer fitted with the food grinder attachment, grind the beef with the coarse grinding plate according to the manufacturer's instructions; do not overhandle the meat or pile it more than 2 to 3 inches high after grinding. Separate the ground meat into 8 portions, each about 6 oz. Lightly spray a burger press with nonstick cooking spray. Using minimal pressure, gently form each portion into a patty. Place on a parchment-lined baking sheet.
Place the burgers on the grill, cover the grill and cook until the sides of the burgers are light brown, 6 to 8 minutes. Using a wide spatula, gently turn the burgers over and place the cheese on top, dividing evenly. Cover the grill and cook until the cheese is melted, about 1 minute more. Transfer the burgers to a warmed platter.
Meanwhile, brush the cut sides of the buns with butter. Place the buns, buttered side down, on the grill and toast until golden, about 2 minutes.
In a small bowl, stir together the mayonnaise, ketchup, relish and vinegar. Season with salt and pepper.
Serve the burgers on the buns with the mayonnaise mixture, lettuce, tomato slices and onion slices. Serves 8.
Williams-Sonoma Kitchen.
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