I have had those great hamburgers at places like “Smashburger” and the “Shake Shack” in Manhattan but couldn’t replicate it with the standard ground round or chuck from the supermarket. As I experimented I upgraded the beef a little and it was an epiphany. Juicy and so flavorful. It was as good (dare I say better?) than those I have had at the new brand of high-end hamburger stands without having to wait in a line.
I have a grinder attachment for my mixer that I used for this recipe but a small food processor also works.
Put the 1 pound of flat iron steak (which is a small upgrade from the portion of the chuck that is usually used in ground beef) through a grinder or pulse for about a minute in the food processor.
Add a tablespoon of soy sauce and ground black pepper to taste.
Divide the pound of meat into 4 patties and grill or fry over medium to medium high heat to your desired level of doneness. For medium doneness, it should take about 3-5 minutes per side and is done when the internal temperature reaches 165F. I have been using a cast-iron skillet for these – it does a good job of putting a nice crust on the hamburger without killing the inside of the patty.
I was surprised at the difference created by upgrading the meat quality. I have since continued to experiment with the idea, but I found that although most of the other higher end cuts make great hamburgers they are actually better as a steak or roast.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
2 Comments
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John Jagerson on 5.3.2011
I don’t mind a softer burger. I have mixed a small amount of panade with ground beef before to get that so perhaps I would like the brisket. Thanks for the suggestion.
I have ground the steak with a slice of bacon before (sounds a little strange) and it was very tasty.
Susan on 5.2.2011
Have you tried mixing in some beef brisket? I do a combo of chuck and brisket, 2/1, and the chew is a little soft. I’ll try the flat iron steak instead of the chuck next time. Thanks, John.