There was a time in my life when I was younger where we would go out to dinner and every single time I would get a cheeseburger. My family could not eat at a place that didn’t have this on the menu. Now they are going through the same phase with my ten year old sister Laura, but with chicken fingers. Even though I have expanded my horizons with food, I still love a great burger. Whenever I go to a pub the only thing that is on my mind is a cold beer & a juicy burger.
In comes yet another great recipe from the folks at Cook’s Illustrated. Unfortunately I do not own a grinder attachment to my Kitchenaid, so I didn’t follow the recipe exactly. Basically all I did was swap out their grinding process for some already ground beef. I used their sauce which was different than the obligatory ketchup. It had great flavor. I topped our burgers with mushrooms and onions that I sauteed, but you can top however you like. I can’t believe I forgot to put cheese on it, next time I make them I will definitely be adding some cheddar. These were extremely juicy and will take care of my cheeseburger fix at home.
For the burgers:
3/4 cup mayo
2 tbsp soy sauce
1 tbsp worchestire sauce
1 tbsp brown sugar
1 tbsp chopped chives
1 tsp ground pepper
1 clove garlic, minced
What you’ll do:
Adjust oven rack to the middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss the meat with a fork to combine. Divide meat into 4 lightly packed balls. With your hands, gently press and flatten into patties. Refrigerate patties until you are ready to cook, patties can be kept in the fridge for up to one day. In the meantime, for the sauce, whisk all ingredients together in a bowl.
When ready to cook, season patties on one side generously with salt and pepper. Flip over and do the same on the other side. Heat oil in a 12 inch skillet over high heat until it is just steaming. Cook burgers for about 2 mintues without moving. Flip burgers and cook on this side for 2 more minutes. Transfer patties to a rimmed baking sheet and bake for about 3-6 minutes or until an instant-read thermometer registers 130 degrees for medium. Transfer burgers to a plate and let rest for 5 minutes. Toast buns, add desired toppings, and serve.
Source: adapted from Cook’s Illustrated, May/June 2011