Simple Sirloin Burgers
Published: April 1, 2009
A simple but excellent burger that really highlights the beefiness of good sirloin. Adding a touch of olive oil adds the richness that’s missing in lean beef. Kosher salt is important here. (For best results, don’t use iodized salt.) Drying the exterior and adding extra salt before grilling makes for a perfect crust. Makes 4 burgers.
Photo by John and Tanya Bäck
What you Need:
- 1 ½ pounds ground sirloin
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt (plus more for sprinkling)
- ¼ teaspoon freshly ground black pepper
1. Preheat a gas grill on high for 10 minutes with the lid closed or prepare a hot charcoal fire.
2. In a bowl, combine the sirloin, oil, 1 teaspoon of salt, and the pepper. Shape into four burgers, about 5 inches in diameter.
3. Lay the burgers on a paper towel, and press lightly with a second paper towel on top. Discard the paper towels and sprinkle the burgers liberally on both sides with kosher salt. (If using iodized salt, sprinkle lightly.)
4. Place the burgers on the grill over direct high heat and grill, without moving, for 3 minutes. Turn and grill another 3 minutes, for a medium- rare burger just pink in the middle. (For medium-well, grill for 4 to 5 minutes per side.) Remove to a platter and allow to rest for 5 minutes (this lets the juices redistribute and also gives you time to grill the buns if you like).
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