Why This Recipe Works: This deluxe, home-ground blend is a perfect combination of intense flavor and rich, tender texture that will instantly elevate your burger into the big leagues. For this particular burger, we’re willing to buy and grind several cuts of meat to create the ultimate blend. Skirt steak is a must for its deep, earthy flavor; boneless short ribs offer tender texture; and sirloin steak tips provide the bold beef flavor that we love in a burger. If you can’t find skirt steak, you can substitute flank steak, though the flavor will be slightly milder. When trimming the meat, remove any pieces of fat thicker than 1/8 inch along with any silverskin. After trimming, you should have about 1¾ pounds of meat. To double this recipe, spread beef over two baking sheets in step 1 and pulse in food processor in eight batches.
Serves 4
- 1 pound skirt steak, trimmed and cut into 1/2-inch pieces
- 8 ounces boneless beef short ribs, trimmed and cut into 1/2-inch pieces
- 8 ounces sirloin steak tips, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil, if using skillet
- 1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill
- 4 slices cheese (4 ounces) (optional)
- 4 hamburger buns, toasted if desired
