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All-Time-Favorite Hamburger
© Raymond Hom

All-Time-Favorite Hamburger

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST

The ideal hamburger combines the fattiness of chuck with the rich, beefy flavor of sirloin. I use equal parts of both cuts in my mix, a foundation you can transform into all sorts of variations. When I have the time, I grind my own meat after salting it overnight: It's an extra step that makes the burger truly superb.

  1. 3/4 pound ground chuck, about 80 percent lean
  2. 3/4 pound ground sirloin, about 90 percent lean
  3. Vegetable oil
  4. Salt and freshly ground pepper
  5. 4 kaiser rolls or hamburger buns, split and toasted
  6. Grilled Chile Relish
  1. Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 1/2 inches thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper. Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with the relish and serve.
Notes Home-Ground Hamburger Meat Trim the fat around 3/4 pound each of chuck roast and sirloin steak until it's 1/4 inch thick. Cut the meat into 2-by-1-inch strips, transfer to a nonreactive bowl and toss with 1 1/2 teaspoons of kosher salt. Cover and refrigerate overnight. Using a meat grinder fitted with a medium disk, grind the meat.
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