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The Ultimate Hamburger

This recipe focuses on creating a classic, flavorful hamburger using a blend of ground chuck and sirloin for optimal juiciness and taste. Patties are seasoned simply and cooked to perfection, then assembled with fresh toppings like onion, tomato, and lettuce on sandwich bread, with an optional buttered toast and cheese sauce for added richness. It's designed for a hearty, satisfying meal.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3606.3 kcal

Equipment

  • 1 Mixing Bowl For combining ground meats.
  • 1 Cast-Iron Skillet or Grill Essential for a good sear on the patties.
  • 1 Spatula For flipping burger patties.
  • 1 Cutting Board For preparing vegetables and resting patties.
  • 1 Chef's knife For slicing onions and tomatoes.

Ingredients
  

Main

  • 1 1/4 pounds ground chuck
  • 1 1/4 pounds ground sirloin
  • Coarse salt kosher or sea and freshly ground black pepper
  • N/A freshly ground black pepper
  • 1/2 medium-size onion cut into 8 thin wedges
  • 16 slices sandwich bread
  • 3 tablespoons butter melted (optional)
  • 1 large or 2 medium-size gorgeous luscious, ripe red tomatoes, thinly sliced
  • 8 Boston lettuce leaves or iceberg lettuce slices
  • Cheese Sauce optional

Instructions
 

  • Gently combine ground chuck and sirloin in a large bowl, being careful not to overmix, then divide into 8 equal portions and form into patties slightly larger than the bread slices.
  • Season both sides of each patty generously with coarse salt and freshly ground black pepper just before cooking.
  • Prepare your toppings by thinly slicing the onion and tomatoes, and washing the Boston or iceberg lettuce leaves.
  • Preheat a grill or heavy-bottomed cast iron skillet over high heat until very hot.
  • Place patties on the hot grill or skillet and cook for 3-5 minutes per side for medium-rare, or to your desired doneness, flipping only once. Avoid pressing the patties with a spatula.
  • If desired, melt butter and brush it onto the sandwich bread slices, then lightly toast them on the grill or in a separate pan until golden.
  • Remove cooked patties from heat and let them rest on a cutting board or plate for 2-3 minutes to allow juices to redistribute.
  • Assemble the hamburgers: place a lettuce leaf on a slice of bread, followed by a tomato slice, onion wedges, a cooked patty, and optional cheese sauce.
  • Top with another slice of bread.
  • Serve the ultimate hamburgers immediately.

Notes

For the ultimate burger, the meat blend is key; avoid overmixing the ground chuck and sirloin to maintain tenderness. Form patties gently and season generously with coarse salt and freshly ground black pepper just before grilling to ensure a perfect crust without drying out. Cook over high heat to achieve a beautiful sear, resisting the urge to press down on the patties. Allow the cooked burgers to rest for a few minutes off the heat to redistribute juices, ensuring maximum succulence. While sandwich bread is specified, consider a lightly toasted brioche or potato bun for enhanced texture and stability. Emphasize fresh, ripe tomatoes and crisp lettuce. A homemade cheese sauce or simply melted high-quality cheddar will elevate the experience.