Sirloin Burger
I have recently realized that I have always been at the will of the grocer when I choose ground meat for my burgers. The discolored packs, bulk quantities of 80/20 chuck, and poor selections have spurred enlightenment of a new era of ground beef from home.
This recipe is for a sirloin burger, composed of solely sirloin meat. If you prefer, chuck can be split with sirloin for the mixture.
I have always enjoyed the taste of Gorgonzola cheese with my burgers, although you can substitute an alternative cheese, just be sure to compliment it with few toppings. There is no point to adding ten topping and condiments to your burger, I believe few ingredients done right will make a superior hamburger.
The Ground Beef
- 1 lb. sirloin steak
- salt and pepper to taste
Buy a sirloin steak from your butcher and chop it into 1 in. cubes and place it in a food processor or blender if you clean it well. Add salt and pepper and blend until consistence of good ground beef. Water can be added if the meat will not blend well.
Cooking
Heat grill to high heat and cook to desired doneness. Time will vary depending on the thickness of the patties, and temperature of the grill. You can always use a thermometer to check for 150-160ºF internal temperature or slightly squishy.
Toppings
Like I stated previously, I believe that few good ingredients work better than numerous mediocre ones. For this burger I bought good Gorgonzola cheese from a respected market, and red onions. I did not use any condiments.I also bought good kaiser buns.
I have always wanted to try fresh sirloin for a burger – especially because the meat selections around here always leave something to be desired. Not to mention I love anything that requires my food processor.
Thanks
Kita