Classic Hamburgers

America's Test Kitchen is one of my favorite shows.  I have set my DVR to record it whenever it is on.  They typically pick a recipe, determine the qualities they want that recipe to have, they work out all of the kinks through their choices of ingredients or clever techniques and when finally they have learned from all of their mistakes they then show the viewer the final result.  I was a little taken aback when I heard they were going to make fried hamburgers.  I was thinking frying a hamburger is about as complicated as making toast.  Having put my trust in the show many times before, I knew there was going to have to be something unique and special about these burgers.  It turns out, I was right.



Both ingredients and techniques are what make this recipe special.  Rather than purchasing hamburger, which is typically ground chuck, use a combination of beef spare ribs and either sirloin tips or flank steak and with a food processor grind the meat to the proper texture.  The recipe probably would not work well on a grill since the pattys are intentionally formed loose and would tear apart on a typical grill grate.

INGREDIENTS

• 10ounces sirloin steak tips , cut into 1-inch chunks (see note)
• 6ounces beef short ribs (boneless), cut into 1-inch chunks
• Kosher salt and ground black pepper
• 1  tablespoon unsalted butter
• 4hamburger buns, soft (see note)
• 1/2teaspoon vegetable oil
• 4slices American cheese
• thinly sliced fried onion
• 1recipe Classic Burger Sauce (see related recipe)

INSTRUCTIONS

1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

CLASSIC BURGER SAUCE

MAKES ABOUT 1/4 CUP

INGREDIENTS

• 2tablespoons mayonnaise
• 1tablespoon ketchup
• 1/2teaspoon sweet pickle relish
• 1/2teaspoon sugar
• 1/2teaspoon white vinegar
• 1/4teaspoon ground black pepper

INSTRUCTIONS

1. Whisk all ingredients together in small bowl.

_______________________________

___________________________________

_____________________________________________