Hamburgers of the Gods

"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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Ready In:
18mins
Ingredients:
3
Serves:
3
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ingredients

  • 226.79 g chuck, trimmed and cut into one and a half inch cubes
  • 226.79 g sirloin, trimmed and cut into one and a half inch cubes
  • 2.46 ml kosher salt
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directions

  • 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.

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