YOU Magazine - July 2014 - Burger Meister Mastering the World's Most Perfect Sandwich By Kirk Leins
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Burger Meister
Mastering the World's Most Perfect Sandwich
By Kirk Leins

Burger Meister - Mastering the World's Most Perfect Sandwich - By Kirk Leins

When you think of American cuisine, the dish that most likely comes to mind first is the hamburger. It's not only our country’s most iconic staple, but when done right, it is also one of the most
delicious and satisfying meals you can eat with your hands.

While there are many different cuts of beef that can be used in a hamburger, two that are accessible, affordable and serve very specific purposes are chuck and sirloin. Meat cut from the chuck primal is what gives a burger the proper fat content, resulting in a succulent and optimal texture. Sirloin, on the other hand, is all about the deep and rich flavor. If you can, try using a 50/50 blend of the two cuts.

To do this, search the meat case for a chuck roast with a decent fat content. Next, locate the same amount (in weight) of either choice or prime sirloin steak. Then, ask the butcher to coarsely grind them together for you. The result is the perfect hamburger-making meat. Feel free to play with the ratio of the two cuts in order to suit your own taste.

For your patronage, most butcher shops won’t give you a hard time about freshly grinding your meat. By doing so, you are controlling the ratio, and it should be no problem for them to accommodate you.


Beef Lover's Burger

Makes 6 burgers:
  • 2 pounds fresh, coarsely ground meat (1 pound chuck and 1 pound sirloin)
  • 1-2 teaspoons Kosher salt
  • 6 fresh Kaiser, brioche or ciabatta rolls
  • 2 large white or yellow onions, sliced 1/4-inch thick
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons canola oil
  • 3 tablespoons bacon drippings or any type of cooking oil
  • Kosher salt and freshly ground black pepper
  • Slices of quality cheese such as Gruyere or Gorgonzola
Place the meat into a large bowl and add salt. Mix until just combined and lightly form the meat into six equal-sized patties, 1 to 1.25-inches thick. Make sure to form your patties roughly the same size diameter as the bun. Using three fingers, make a slight indentation into the center of each patty. This will help them from puffing up into baseballs during cooking.

In a medium stainless steel saucepot, heat three tablespoons of canola oil until it's quite hot. Add the onions and season with salt and pepper. Let the onions sit for a few minutes before stirring. Turn the heat down slightly and allow the onions to sauté for 15 to 20 minutes, occasionally stirring.

Once the onions are mostly browned, add the balsamic vinegar, being very careful to avert your face from the pot to avoid the resulting fumes. Mix to combine and taste; re-season if necessary. Cover and keep warm until serving.

Heat a cast iron skillet over a very high heat. Add three tablespoons of bacon drippings or cooking oil. Once it starts giving off wisps of smoke, add the burgers and turn down the heat just a touch. Cook for 3 to 3.5 minutes on each side for medium to medium-rare.

Remove the burgers from the pan, top with cheese slices, and allow them to rest for five minutes. Place the burger on the buns and top with equal portions of the caramelized onions. Enjoy!

Note: This recipe can also be prepared on a gas grill or charcoal barbecue. If doing so, bacon drippings and cooking oil are NOT needed for the burgers.


Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.



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