Here is the secret to delicious juicy burgers - it's all about the beef!
Course: Beef, Dinner, Main Course
Keyword: Burgers, Grilled Hamburgers
1 ½poundssirloin steak, ground by the butcher
1 ½poundsbeef chuck roast, ground by the butcher (or 3 pounds ground chuck 15 to 20 percent fat)
8hamburger buns, toasted
Kosher salt and pepper for seasoning, not included in nutritional calculation
Condiments - Optional
Sir Kensington’s Ketchup — Sir K’s Mustard and Special Sauce are Gr8 on grilled hamburgers, not included in nutritional calculation
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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.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.