Tender, Juicy Grilled Burgers

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SERVES4

TIME1¼ hours, plus 1 hour, 5 minutes freezing

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 cons...

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

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BEFORE YOU BEGIN

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).

1

INSTRUCTIONS

Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.

2

Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet. Repeat grinding with remaining 3 batches of meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.

3

Sprinkle 1 teaspoon pepper and 3/4 teaspoon salt over meat and gently toss with fork to combine. Divide meat into 4 balls. Toss each between hands until uniformly but lightly packed. Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter. Using thumb, make 1-inch-wide by 1/4-inch-deep depression in center of each patty. Transfer patties to platter and freeze for 30 to 45 minutes.

4

FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

5

Clean and oil cooking grate. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Grill patties (directly over coals if using charcoal), without moving them, until browned and meat easily releases from grill, 4 to 7 minutes. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees for medium-rare or 130 degrees for medium, 4 to 7 minutes longer.

6

Transfer burgers to plate and let rest for 5 minutes. While burgers rest, lightly toast buns on grill, 1 to 2 minutes. Transfer burgers to buns and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.