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    Sir-Loin Meet Sir K...for the Best Grilled Hamburgers!

    March 10, 2016 by Jurga 2 Comments

    Grilled Hamburgers

    This is serious business...

    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.Grilled Hamburgers

    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.

    Grilled HamburgersEVERYBODY loves these burgers!

    Grilled Hamburgers
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    Grilled Hamburgers

    Here is the secret to delicious juicy burgers - it's all about the beef!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American
    Keyword: Grilled Hamburgers
    Servings: 8 burgers
    Author: Jurga

    Ingredients

    • 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
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    Instructions

    • 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.
      grilled hamburgers
    • 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.
      Grilled Hamburgers

    Notes

    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.Grilled Hamburgers
    • 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.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    Previous Post: « Frozen Dinners...A Gr8 Make-Ahead Meal Plan!
    Next Post: Charming Easter Basket Cake »

    Reader Interactions

    Comments

    1. Anna

      March 13, 2016 at 9:17 am

      Good idea! We need to get them to cook for us!

    2. Brenda Perlin

      March 10, 2016 at 7:58 am

      I see the boys are back in town. Are they cooking for this one or just eating?!

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