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our guest post today is from heather of the coterie blog.
heather blogs about her family life, her photography, and all the pretty things that inspire her. she also has an etsy shop called kantan designs where she sells her darling prints. today she is sharing a favorite recipe for old fashioned hamburgers, yum!
thanks heather for guest posting today!
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Best Old Fashioned Burgers
I LOVE hamburgers. They’re for sure in my top three favorite foods of all time. I decided to try out this old fashioned hamburger recipe from America’s Test Kitchen. With only minor changes due to lack of certain ingredients, it was the best home made hamburger I’ve EVER HAD! I said it. I feel like a criminal changing an America’s Test Kitchen recipe, but you do what you have to do, right?
I’d like to compare it to a delicious diner burger, with that yummy special sauce on top. Maybe Stan’s? Make it for yourself and see. It was DELICIOUS! It was really simple to make, too!
Makes 2 burgers
Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.
I didn’t do any of this…just got out a pound of ground beef from the freezer and defrosted it
5 ounces sirloin steak tips, cut into 1-inch chunks
3 ounces boneless beef short ribs, cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
2 soft hamburger buns
1/2 teaspoon vegetable oil
2 slices American cheese
Thinly sliced onion for serving
Burger Sauce
Makes About 1/4 Cup
2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish (I omitted the relish..didn’t have any)
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper
1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturing bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
Didn’t do #1 or #2…just defrosted ground beef in the microwave until just about defrosted, but still a tiny bit frozen, yet pliable.
4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
