Ingredients for The Best Hamburgers Ever
- Ground Chuck
- Ground Sirloin
- 2 tablespoons Worcestershire sauce
- Extra Large Egg Yolks
- Kosher Salt
- Ground Black Pepper
- 12 pats (approximately 1/2 teaspoon each) of butter
- Hamburger Buns
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How to Make The Best Hamburgers Ever
- In a large bowl, gently combine 2 lbs ground chuck (80/20 blend), 2 tablespoons Worcestershire sauce, 2 large egg yolks, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper using a fork. Be careful not to overmix.
- Divide the meat mixture into 12 equal portions and shape them into balls.
- Make a small indentation in the center of each meatball and place 1/2 teaspoon (or a small pat) of butter into the well. Gently flatten each ball into a 3/4-inch thick patty.
- Preheat your grill or broiler to medium-high heat. Grill or broil the patties for 3-5 minutes per side, or until cooked to your desired doneness. Use a meat thermometer to ensure an internal temperature of at least 160°F (71°C).
- Remove the burgers from the heat and transfer them to a plate. Loosely cover with aluminum foil and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful burger.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
10g
Fat
42g
Carbs
7g
