Up your grill game with our juiciest, most crave-worthy burger ever. The mix of sirloin and medium ground beef, and the addition of our secret ingredient (beef broth!), makes this sandwich a bite of heaven from the grill.
HANDS-ON TIME
20 minutes
TOTAL TIME
25 minutes
MAKES
6 burgers
INGREDIENTS
1 cup fresh bread crumbs
⅔ cup sodium-reduced beef broth
450 g medium ground beef
450 g ground sirloin
½ tsp salt
¼ tsp pepper
6 buns (hamburger, pretzel or pain au lait), halved and toasted
DIRECTIONS
In bowl, mix bread crumbs with broth; let stand for 5 minutes.
In large baking dish, combine ground beef and ground sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not
overmix). Shape into six 5- x ½-inch (12 x 1 cm) patties. (Make-ahead: Layer between parchment paper in airtight container; refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.
NUTRITIONAL INFORMATION, PER BURGER: about 416 cal, 34 g pro, 18 g total fat (7 g
sat. fat), 28 g carb, 1 g fibre, 80 mg chol, 611 mg sodium, 388 mg potassium. % RDI:
8% calcium, 34% iron, 27% folate.
VARIATION
BEST-EVER PUB-STYLE BEEF BURGERS
Shape beef mixture into six 3½- x 1-inch (9 x 2.5 cm) patties. Place on greased grill over medium-high heat; close lid and grill for 7 minutes. Turn patties and reduce heat to medium; close lid and grill until instant read thermometer inserted sideways into patties reads 160°F (71°C), about 7 minutes. (Use smaller buns for these thicker patties.)
TIP FROM THE TEST KITCHEN
Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the
meat without handling it too much. For the most tender burgers, it’s best not to overmix.
