SERVES 4
Sirloin steak tips are also labeled as “flap meat.” When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired, or try one of our variations that follow. The uncooked patties can be refrigerated for up to 1 day.
2 |
pounds sirloin steak tips or boneless beef short ribs, trimmed and cut into ½-inch chunks |
4 |
tablespoons unsalted butter (½ stick), melted and cooled slightly |
Table salt and ground black pepper |
|
1 |
teaspoon vegetable oil |
4 |
large hamburger buns, toasted and buttered |
1 |
recipe Pub-Style Burger Sauce (optional; recipe follows) |
1. Place the beef chunks on a baking sheet in a single layer. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
2. Place one-quarter of the meat in a food processor and pulse until finely ground into 1/16-inch pieces, about 35 pulses, stopping and redistributing the meat around the bowl as necessary to ensure the beef is evenly ground. Transfer the meat to the baking sheet by overturning the processor bowl and without directly touching the meat. Repeat grinding with the remaining 3 batches of meat. Spread the meat over the sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Drizzle the melted butter over the ground meat and add 1 teaspoon pepper. Gently toss with a fork to combine. Divide the meat into 4 lightly packed balls. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter. Refrigerate the patties until ready to cook.
4. Season 1 side of the patties with salt and pepper. Using a spatula, flip the patties and season the other side. Heat the oil in a 12-inch skillet over high heat until just smoking. Using the spatula, transfer the burgers to the skillet and cook without moving for 2 minutes. Using the spatula, flip the burgers over and cook for 2 minutes longer. Transfer the patties to a rimmed baking sheet and bake until the burgers register 125 degrees (for medium-rare) on an instant-read thermometer, 3 to 5 minutes.
5. Transfer the burgers to a plate and let rest for 5 minutes. Transfer to the buns, top with Pub-Style Burger Sauce (if using), and serve.