Perfectly Seared Sirloin Steak Burgers

1. Freeze the Meat

Spread the beef chunks on a baking sheet in a single layer and place them in the freezer for about 15-25 minutes. This brief freezing time will firm up the meat, making it easier to grind. You’ll know it’s ready when the edges start to harden but the meat is still pliable.

2. Grind the Meat

Transfer the partially frozen meat to a food processor. Pulse the chunks until they are finely ground into ¹/₁₆-inch pieces. It usually takes about 35 pulses, and you might need to stop occasionally to redistribute the meat for even grinding.

3. Preheat the Oven

Adjust your oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit. This step ensures your oven is ready when you need it.

4. Form the Patties

Drizzle the melted and cooled butter over the ground meat and add a teaspoon of pepper. Use a fork to gently toss everything together. Then, form the mixture into balls and flatten them into patties that are about ¾ inch thick and 4½ inches in diameter. The butter not only adds a rich flavor but also helps keep the burgers juicy.

5. Season the Patties

Generously season both sides of the patties with salt and pepper. This simple seasoning will enhance the natural beef flavor.

6. Sear the Patties

Heat a teaspoon of vegetable oil in a 12-inch skillet over high heat until it’s just starting to smoke. Carefully transfer the patties to the skillet using a spatula and cook them without moving for about 2 minutes per side. This high heat will create a perfect sear, locking in the juices and giving the burgers a delicious crust.

7. Bake the Patties

Once seared, transfer the patties to a rimmed baking sheet and place them in the preheated oven. Bake the burgers for 3-5 minutes, or until they register 125 degrees Fahrenheit for medium-rare doneness. The gentle heat of the oven ensures the burgers cook evenly without drying out.

8. Rest the Patties

Transfer the cooked burgers to a plate and let them rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, making each bite tender and flavorful.