BEEF BURGERS
Meaty all-American burgers are best made with grass-fed beef, which has a sweeter flavor and tender texture. If you don't own a grinder, have the butcher grind the meat on a coarse setting. Serve these with our Beer-Battered Onion Rings as a side dish.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 11
Steps:
- Fit a food grinder with a grinding plate with about 1/4-inch holes. Combine chuck and sirloin in a bowl, and slowly grind meat into another bowl. Mix gently, and shape into six 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.) Brush grill with oil. Generously season both sides of patties with salt and pepper. Grill, flipping once, until burgers are cooked through, about 5 minutes per side. Top each burger with a cheese slice during the final 30 seconds of cooking. Grill buns, cut sides down, until lightly toasted, about 30 seconds.
- Lightly drizzle onion with oil, and toss to coat. Season with salt and pepper. Grill, turning once, until tender, about 2 minutes.
- Combine mustards in a small bowl. Spread mustard mixture on cut sides of bun halves. Divide lettuce, burgers, tomato, and onion among bottom halves. Sandwich with top halves.
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