The Pub Burger

I didn't post anything about it yet, but I made burgers two weeks ago. It was my first foray into the burger making world. I didn't want to half ass it, so I didn't start until I had my own meat grinder. I previously made burgers in the style of an In and Out Double Double Animal Style. This time I tried the recent Cook's Illustrated Pub Burger. I documented the process quite well, so pictures before the recipe. 

Chopped Sirloin

Ready to grind

Grinding begins.

Freshly ground beef

Butter the beef

1/2 lb Patties 

Grilling - in a cast iron pan on the grill

2 min per side

5 min in the oven

The treasure

Inside

The Pub Burger

Makes 2 burgers

Ingredients

2 good hamburger buns 

1 lb petit sirloin 

2 tbsp butter

6 strips peppered bacon

2 oz good cheese (I used beechers flagship)

1 tbsp vegetable oil

salt

pepper

Pub Style Burger Sauce

     3/4 cup mayo

     2 tbsp soy sauce

     1 tbsp worcestire sauce

     1 tbsp brown sugar

     1 tbsp chopped chives

     1 tsp ground pepper

     1 clove garlic, minced

Directions

Cut the meat into 1/2 inch cubes trimming away large chunks of fat.

Lay out the chopped meat and place in freezer until slightly hard but not totally frozen.  About 40 minutes.

Also put the kitchen aid attachment in the freezer for at least 15 minutes.

Grind away using the coarse option.  Melt the buter in the mean time.

Spread out the ground beef and drizzle the butter throughout, add some pepper as well. 

Form into 2 meatballs and press out patties from there. Be careful to not overwork the meat.

If you aren't ready to eat, the patties can be stored for no more than a day.

Whip up the sauce (literally, just combine everything), make the bacon, and grate the cheese)

Preheat your over for 300.

Put the oil in the pan and kick the heat up to high. Season both sides of the burger with healthy amounts of salt and pepper while you wait for the oil to be just smoking.

Cook the burgers for 2 minutes without moving it. Flip and then cook on the other side for another 2 minutes.

Now, take the burger and put it on a baking sheet. Add the cheese and stick it in the oven for 5 minutes.

Take it out and let it rest for 5 minutes*. 

Add the sauce and bacon to the bun while you wait. 

Dish it up.

Sadly I trusted my shitty thermometer and not the recipe... I left it in the oven for a little longer and it ended up a bit, but not badly, overcooked. 

I have one more shot at making it medium rare and will post another picture if I do.

Still, so juicy and full of flavor. A true champ of a burger.

* After being very precise with 5 minutes of baking the second time around, the burger come out slightly pink and closer to the upper side of medium than medium rare... those seeking a medium rare burger should put it in for only 3 minutes. 6 will get you medium well.