Burger of the Gods

This may seem like a lot of work for a burger, but if you really love them you won’t mind.


10 ounces beef sirloin, trimmed and cut into 1 1/2-inch cubes (chilled)
10 ounces beef chuck, ditto (chilled)
1/2 teaspoon kosher salt


Put the sirloin in a food processor and pulse—that is, turn the motor on for 1 second, then turn it off for 1 second—10 times. Remove the sirloin to a medium mixing bowl.

Introduce the chuck to the food processor and pulse 10 times.

Mix the chuck into the sirloin, along with the salt. Knead gently together with your fingers.

Weigh out 5-ounce portions of meat with your scale and roughly shape them into patties about 3/4 inch thick and 4 inches in diameter. When shaping, keep in mind that as they cook they will tend to swell in the middle. Since no squeezing or squishing will be allowed once they hit the griddle, you may want to dimple them a bit in the center.

Heat a griddle: If your cook-top has a built-in griddle, heat it to medium-high heat. Alternatively, heat a properly cured cast-iron griddle over medium-high heat for 2 to 3 minutes.

Place the patties on the griddle, and make sure you don’t crowd the cooking surface. (Each burger needs about 2 inches of personal space on all sides.)

Resist the urge to smash the patties down with a spatula.

  • Cook for 4 minutes on each side for medium rare
  • Cook for 5 minutes for medium

Let rest for 2 minutes, then serve.

Yield: 4 burgers

Recipe taken from Good Eats: The Early Years



Add yours
  1. 1

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  2. 3

    When I trimmed my sirloin and chuck, I end up with a lot of fascia & connective tissue (you term it “culinary dental floss”). Is there any use in this being added to the beef stockpot to add gelatin to the stock?

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