Best Burger Ever
ACTIVE TIME: 26 minutes
TOTAL TIME: 2 hours 26 minutes
Yield: 4
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Software
- 8 ounces sirloin steak, trimmed and cut into 1-inch cubes
- 8 ounces chuck steak, trimmed and cut into 1-inch cubes
- 8 ounces lamb shoulder, trimmed and cut into 1-inch cubes
- Kosher salt
- 4 ounces grated cheddar cheese, smoked if preferred
- 4 hamburger buns
- Mayonnaise
Specialized Hardware
Food grinder or food processor
Instant-read thermometer
Chimney starter
All-natural lump charcoal
Kettle grill
ACTIVE TIME: 26 minutes
TOTAL TIME: 2 hours 26 minutes
Yield: 4
Procedure
- Pass the meat through the coarsest die of a food grinder, or pulse each cut in a food processor until it resembles a medium grind, about 10 pulses. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator, uncovered, for 2 hours.
- After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
- While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135ºF on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut-side down for 1 to 2 minutes. Remove and place them cut-side up on a platter. Divide the cheese evenly between the top buns, and set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.
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