Burger of the Gods
ID: 76b83be1...
Alton Brown's legendary 'Burger of the Gods' combines freshly ground chuck and sirloin steak to create a perfectly juicy, flavorful patty. Prepared in a food processor with minimal handling and cooked to a beautiful crust on a cast-iron skillet, this recipe focuses on highlighting the pure, beefy flavor of the meat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Pulse chilled chuck and sirloin separately in a food processor 10 times. → Gently mix the ground meats with kosher salt and form into 5-ounce patties. → Cook the patties on a hot cast-iron skillet for 4 to 5 minutes per side without smashing. → Assemble on toasted buns spread with mayonnaise and black pepper.
Cooking Steps
Brief Cooking Order
Pulse chilled chuck and sirloin separately in a food processor 10 times. → Gently mix the ground meats with kosher salt and form into 5-ounce patties. → Cook the patties on a hot cast-iron skillet for 4 to 5 minutes per side without smashing. → Assemble on toasted buns spread with mayonnaise and black pepper.
Introduction
Alton Brown's legendary 'Burger of the Gods' combines freshly ground chuck and sirloin steak to create a perfectly juicy, flavorful patty. Prepared in a food processor with minimal handling and cooked to a beautiful crust on a cast-iron skillet, this recipe focuses on highlighting the pure, beefy flavor of the meat.
Step 1
Prepare the meat by trimming and cutting the sirloin and chuck into 1.5-inch cubes, then chill them in the refrigerator before grinding.
Step 2
Place the chilled chuck cubes in a food processor and pulse exactly 10 times to grind. Spread the ground meat onto a baking sheet.
Step 3
Place the chilled sirloin cubes in the food processor and pulse exactly 10 times. Add to the baking sheet with the ground chuck.
Step 4
Transfer all the ground meat to a large bowl, add 1/2 teaspoon of kosher salt, and gently toss the meat to combine without over-mixing.
Step 5
Weigh out the meat mixture into 5-ounce portions using a kitchen scale.
Ingredients List
Important Notes
Always chill the cubed meat before processing to ensure clean cuts and prevent the fat from melting.
Work in small batches and use quick pulses to keep the meat from turning into a paste or mousse.
Season the burger meat with only kosher salt to bring out the naturally beefy flavors.
Never press down on the patties with a spatula while cooking, as this squeezes out all the juices.
Flip the burger only once to build a nice, dark crust on both sides.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...