Photo by Lynne CalamiaFor a perfectly moist and juicy burger, grind your meat at home. Just trust me. This may seem like a lot of work for a burger, but if you really love them, you won't mind. This recipe first appeared in Season 2 of Good Eats.
10ouncessirloin, trimmed, cut into 1 1/2-inch cubes and chilled
10ounceschuck, trimmed, cut into 1 1/2-inch cubes and chilled
Cast iron skillet or griddle
ACTIVE TIME: 10minutes
TOTAL TIME: 25minutes
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Gently combine the chuck, sirloin, and kosher salt in a large bowl using your fingers. Form the meat into 5-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking. Let rest for 2 minutes before serving.