1950's Classic "Drive-Thru" Burger!

Cook's Illustrated Magazine, July 1st, 2008

Sixty years ago, drive-in burgers were synonymous with freshly ground high quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.



- Makes 4 burgers.

Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.

Ingredients

10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
6 ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion
1 recipe Classic Burger Sauce (see below)

Instructions

1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.

2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.

3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.

4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.

5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.

6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

Classic Burger Sauce:

Makes About 1/4 Cup

2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

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yummy! thats one awesome lookin burger mate!

Actually, I just tried the burger sauce for this recipe, and IMHO there was too much ketchup in it... So, here's my amended version:

TCK's Burger Sauce:

Makes just over 1/4 Cup

4 tablespoons Miracle Whip
3 tsp ketchup (Optional)
2 tsp sweet pickle relish
1/2 tsp sugar
1/8 tsp ground black pepper

Now THAT'S a winning Burger Sauce Recipe!

Thanks Colonel, I bought Miracle Whip just to try this recipe. I'm a Hellman;s mayo girl myself. It will now be a staple in the refrigerator.