All-Time-Favorite Hamburger
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. More Great Burger Recipes
July 2007
Gallery
© Raymond Hom
Recipe Summary
Ingredients
Directions
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.