Prep 10 mins
Cook 8 mins
From Alton Brown's show, the All American Greats video. Round and sirloin are lean, while chuck, pork, and lamb have more fat. To save for a few days, wrap in parchment/butcher paper. Chill meat chunks before grinding/processing. Only put salt on the meat. Put other flavors on the bun. To form patty, put into a ball by throwing back and forth, then form into disk. When heating skillet, a good temp is when water sizzles. If it doesn't, it's too cold. If it skips off the skillet, it's too hot. Don't smash patties on the griddle - it squeezes out all the juice. Let the hamburger rest before eating. Toast bun. Add mayo and pepper.
- 8 ounces chuck, trimmed and cut into one and a half inch cubes
- 8 ounces sirloin, trimmed and cut into one and a half inch cubes
- 1⁄2 teaspoon kosher salt
- Grind chuck.
- Grind sirloin.
- Combine chuck, sirloin, and salt in large bowl.
- Form meat into 3 roughly 5-oz patties.
- Heat cast iron skillet or griddle over medium-high for 2-3 minutes.
- Place patties on man.
- For medium-rare, cook 4 minutes each side.
- For medium, cook 5 minutes each side.
- Flip only once during cooking.