- 2 lbs Sirloin Steak cut into ½ inch chunks
- 6 TBSP Unsalted Butter cut into ¼ inch pieces
- Kosher Salt & Fresh Ground Pepper
- 4 of Your Favourite Buns
Place cut beef and butter on a sheet in a single layer, freeze just until the very firm and but still pliable (about 35 minutes).
Place one quarter butter and meat in food processor and pulse until very finely ground to the size of rice grains. Transfer meat to baking sheet and grind other 3 portions. Remove any larger chunks.
Sprinkle ¾ tsp salt and 1 tsp ground pepper and gently toss with forks. Divide meat into 4 portions. Toss each between hands until uniform and lightly packed. Gently flatten into patties ¾ inch thick and 5 inches in diameter. Using thumb make a 1 inch wide, by ¼ inch deep depression in the centre of each patty.
Freeze for 45 minutes.
Heat barbecue, turn off all burners and leave lid on for about 15 minutes. Season 1 side of patty liberally with salt and pepper. Place patty seasoned side down on oiled grill and season other size of meat. Do not flip meat for at least 5 minutes. Meat should be browned and release easily. Flip burgers and grill until ready about 4-7 minutes
Remove patties from burner and let rest 5 minutes
125 degrees medium rare
130 degrees medium
Serve with favourite toppings, cheeses spreads, pickled vegetables,
This recipe requires freezing the meat twice.
Do not overwork meat with stirring in salt and pepper into the ground meat.