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.
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Units: US | Metric
- 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
- 1Grind chuck.
- 2Grind sirloin.
- 3Combine chuck, sirloin, and salt in large bowl.
- 4Form meat into 3 roughly 5-oz patties.
- 5Heat cast iron skillet or griddle over medium-high for 2-3 minutes.
- 6Place patties on man.
- 7For medium-rare, cook 4 minutes each side.
- 8For medium, cook 5 minutes each side.
- 9Flip only once during cooking.
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Nutritional Facts for Hamburgers of the Gods
Serving Size: 1 (76 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 367.2
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 10.9 g
- Cholesterol 103.6 mg
- Sodium 376.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 28.5 g
The following items or measurements are not included: