Ingredients

The following ingredients have 4 Servings
  • 8 ounce sirloin steak
  • 8 ounce boneless short ribs
  • 4 brioche hamburger buns
  • 2 tablespoons butter (for toasting buns)
  • 2 teaspoons vegetable oil
  • 1 tablespoon kosher salt & freshly ground black pepper (to taste)
  • 4 slices American cheese

Instruction

  • Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen.
  • When meat is ready, grind it up in a food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
  • Shape the patties onto the same sheet pan used earlier. Don't handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies.)
  • Once shaped, stick them in the fridge while you prep your buns and frying pan.
  • Toast the buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Keep an eye so they don't burn. Once brwon, remove and set aside.
  • Back to the burgers: heat up about a teaspoon or two of vegetable oil in a large frying pan (I like cast iron for this.) You want to get it good and hot (until it just starts to smoke).
  • Get the burgers out of the refrigerator and liberally salt and pepper both sides.
  • Using a spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!).
  • After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness).
  • Add cheese and let it melt and then transfer the burgers to your hamburger buns.
  • The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don't want to drown out the flavor of this delcious meat!