Tender, Juicy Grilled Burgers

From Cook's Illustrated | July/August 2014

Why this recipe works:

Creating a juicy and loosely textured burger that could withstand the rigors of grilling called for a number of tactics. First, we ground our own meat in the food processor, which let us choose the cut (steak tips), grind (coarse), and consistency (loose) of the burger when we shaped it.… read more

Creating a juicy and loosely textured burger that could withstand the rigors of grilling called for a number of tactics. First, we ground our own meat in the food processor, which let us choose the cut (steak tips), grind (coarse), and consistency (loose) of the burger when we shaped it. Incorporating a little salt before shaping added richness, boosted juiciness, and seasoned the burgers throughout. Finally we shaped the burgers (with a dimple in their centers to prevent bulging) and froze them for 30 minutes, which held them together as they cooked and let them stay on the grill a few minutes longer for excellent char and perfect rosy centers.

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Serves 4

This recipe requires freezing the meat twice, for a total of 65 to 80 minutes, before grilling. When stirring the salt and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. Sirloin steak tips are also sold as flap meat. Serve the burgers with your favorite toppings or one of our grilled-vegetable toppings (see related content).

Ingredients

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