E-mail Article to a FriendPrint ArticleBookmark and Share

Simple Sirloin Burgers

By David Bowers
Published: April 1, 2009
Photo by John and Tanya Bäck
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.

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).

Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life