Juicy Pub-Style Burgers
Why This Recipe Works
We like the flavor and fat content of sirloin tips for our Ultimate Skillet Burger recipe. Cutting the meat into chunks and partially freezing the meat makes it easier to pulse to a coarse grind in the food processor. Gently working melted butter into the ground meat ensures a juicy burger and encourages browning. Loosely mixing with a fork will help distribute the butter more evenly, and keep the meat grind loose. Gently forming the patties helps prevent overworking the meat, which can toughen the burgers. Salting the meat just before searing prevents moisture from being extracted from the meat. Searing in a superhot skillet and then finishing in a low-heat oven yields a crispy, well-browned crust and a juicy center. Letting the burgers rest for 5 minutes allows the juices to redistribute evenly throughout the patties.