I am no stranger to hamburgers, but neither are you, are you? I try and hit 160F on mine, per the USDA recommendations. Serve with your favorite sides. Can’t take that back.The cooking technique is going to be almost identical to our first hamburger. We aren’t making steak today, though, but a sirloin burger.

My father-in-law, however has one of the old school meat grinders that he has never used, so he is letting me borrow it, permanently. I like to think that I have an L.A. face and an Oakland bootie, but nobody has ever really verbalized it before. patties and chill for 4 hours.Prepare the grill, rub oil on to the grate to prevent the meat from sticking.

https://www.myrecipes.com/recipe/simple-perfect-fresh-ground-brisket-burgers Ground Round. Cook for approximately 6 minutes each side, just flipping the burgers once.Toast the hamburger buns, place the burgers onto the bottom buns, top with bacon, romaine lettuce, and spoon caesar mayonnaise on to the lettuce, add red onion and parmesan crisp, place the bun on top. I don’t mind a bit of pink in the middle, but I definitely cook my burger longer than my steaks. I tend to stay on the smaller side, but this is a big burger that deserves a half pound!Ever have that thing that happens when you grill and your burger balloons up or mushrooms out or starts to look a bit like a ball?

This Sirloin Burger is tasty, delicious, and just waiting to be set on your grill today.I dig food and drink.

Ground Sirloin. And did I read that you make your own buns? In fact, Serious Eats considers it one of the best cuts for steak. Find out more in the Couldn’t agree more about that fat content! © 2017 Harris Ranch Beef Company. Place meat grinder attachment in freezer. I used my food processor and I do believe that is a perfectly viable option. That’s some serious dedication right there.I have my moments! And watch videos demonstrating recipe prep and cooking techniques. When you put this on your grill, the divot should be face down.Cook your burger to the doneness you prefer. If it feels too much like mush, you messed up. Yields 4.Combine the first seven ingredients in a food processer. Like we did in When I made my own burger last year, I did not have a grinder. Refrigerate in an airtight container. Fat is ok in our sirloin, but we want to avoid If you want to know fairly accurately the fat percentage of your burger, just separate the fat from the beef and weigh them separately.

Please in a bowl and toss with salt, pepper, Worcestershire sauce, and fresh thyme… Patty your burgers out how you would like, but then take your thumb and put indents in the middle of that burger. Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent. - As an Amazon Associate I earn from qualifying purchases.While preheating, sprinkle small amount of salt and pepper to hamburger surfaces.Once preheated, place burger on grates, divot side down.Flip once. That certainly isn’t an every day thing, but fun to try. Season the burgers with kosher salt and freshly ground pepper, place on to the grill. Adding a divot helps with that.

American cheese melts so nicely and has a great flavor for burgers.

Yields 4 servings.Tips: Pre-make your hamburger patties ahead and refrigerate so the fat can set up again.Use 80/20 choice sirloin (80% beef, 20% fat), this will make a juicy burger.Just flip your burgers once will cooking, and never press down on the burgers, you loose to much juice.Preheat oven to 350 degrees. Instructions. Once sent through the grinder, feel to ensure it is the right consistency. After the peppercorns have been crushed, remove and place in a bowl, add parmesan cheese and cayenne pepper. Lean and tough, ground round comes from the rear upper leg and rump of the cow. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Other options I would consider is cheddar and pepper jack.Get your grill out and make this awesome sirloin burger! Sirloin does have some fat, but it does need some help. Meanwhile, cut the meat into 1″ cubes. If the burger feels like it needs to be ground some more, send it through again! At Harris Ranch, we take customer satisfaction seriously and stand behind the quality of all our branded beef products sold through supermarkets and foodservice outlets.

One thing we are going to do differently for this recipe is we are going to make half pound hamburgers instead of quarter pounders.

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