Tender, Juicy Grilled Burgers

Serves 4

  1. Place beef chunks and butter on large plate in a single layer.
  2. Freeze until the meat is very firm and starting to harden around the edges but is still pliable, about 35 minutes.
  3. Place one quarter of the meat and one quarter of the butter cubes in a food processor and pulse until finely ground into pieces the size of rice grains (about 1/32 inch), 15 to 20 pulses, stopping and redistributing meat around the bowl as necessary to ensure the beef is evenly ground.
  4. Transfer meat to a baking sheet.
  5. Repeat grinding with remaining 3 batches of meat and butter.
  6. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.
  7. Sprinkle 1 teaspoon pepper and 3/4 teaspoon salt over meat and gently toss with a fork to combine.
  8. Divide meat into 4 balls.
  9. Toss each between hands until uniformly but lightly packed.
  10. Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter.
  11. Using thumb, make 1 inch wide by 1/4 inch deep depression in the center of each patty.
  12. Transfer patties to platter and freeze for 30 to 45 minutes.

    13. For a Charcoal Grill

  13. Using skewer, poke 12 holes in the bottom of the disposable pan.
  14. Open bottom vents completely and place disposable pan in the center of the grill.
  15. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts).
  16. When top coals are partially covered with ash, pour into disposable pan.
  17. Set cooking grate in place, cover, and open lid vent completely.
  18. Heat grill until hot, about 5 minutes.

    19. For a Gas Grill

  19. Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  20. Leave all burners on high.
  21. Clean and oil the cooking grate.
  22. Season 1 side of patties liberally with salt and pepper.
  23. Using spatula, flip patties and season other side.
  24. Grill patties (directly over coals if using charcoal), without moving them, until browned and meat easily releases from the grill, 4 to 7 minutes.
  25. Flip burgers and continue to grill until browned on second side an meat registers 125°F for medium-rare or 130°F for medium, 4 to 7 minutes longer.
  26. Transfer burgers to plate and let rest for 5 minutes.
  27. While burgers rest, lightly toast buns on grill, 1 to 2 minutes.
  28. Transfer burgers to buns and serve.

The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 489-490. U.S.A.: Penguin Random House, 2016.