Hamburgers are a staple for most Americans. Burgers range from plain to fancy, but our burger is over the top. Why? Because it starts with a good selection of meat and yes, ketchup; not just any ketchup, the best there is: Sir Kensington's ketchup. Both ingredients go together to create that special burger.
First, start with a visit to the butcher. Choose your sirloin and chuck roast and have the butcher grind it for you. When you start with meat that is ground specifically for hamburgers the taste and flavor are simply amazing, there is no comparison. Most importantly, choose a top quality beef that has 15 to 20 percent fat content; any less, and you'll lose flavor and the burger may be too dry.
When making the patties, weigh them for consistent size, about 6 ounces each. In addition, make a dimple in the middle of each patty using your thumb; this will ensure the burgers cook evenly and won't puff up in the middle when cooking.
Since sirloin can be pricey, the last time I cooked for a large group I "stuck with the chuck." That kept my costs manageable. It is perfectly okay to only use chuck for your burgers.
EVERYBODY loves these burgers!
- 1 ½ pounds sirloin steak, ground by the butcher
- 1 ½ pounds beef chuck roast, ground by the butcher (or 3 pounds ground chuck 15 to 20 percent fat)
- 8 hamburger buns, toasted
- Kosher salt and pepper for seasoning
- Sir Kensington’s Ketchup — Sir K’s Mustard and Special Sauce are Gr8 on grilled hamburgers
- Mix the two meats together thoroughly and form into eight six-ounce patties.
- Use your thumb to imprint a dimple into the middle of each burger. This is the secret to evenly cooked, juicy burgers.
- Season both sides generously with salt and pepper.
- Grill hamburger patties 3 to 4 minutes on each side, depending on how well you like your meat cooked.
- Rest burgers covered loosely with aluminum foil for a few minutes. Serve on a toasted bun with your favorite toppings and Sir Kensington's ketchup and/or mustard.
Gr8 Tip for Serving a Crowd:
- When serving a crowd, assemble the cooked hamburgers and buns (and cheese, if desired) and wrap each one individually in aluminum foil. This will help keep the hamburgers warm and the buns from drying out before serving.
- The USDA suggests cooking ground beef to 160ºF; this is well-done. I prefer my burgers medium so I cook mine to 140ºF, which is why a better quality of meat is necessary.