Succulent Seared and Baked Sirloin Burgers

1. Freeze Meat

Place the beef chunks on a baking sheet and freeze them for about 15-25 minutes. The edges should start to harden but the meat should still be pliable.

2. Preheat Oven

While the meat is in the freezer, preheat your oven to 300°F, positioning the oven rack in the middle.

3. Grind Meat

Once the meat is partially frozen, take it out and grind it in a food processor. Pulse the meat 35 times per batch until it is finely ground into ¹/₁₆-inch pieces.

4. Mix Meat and Butter

In a mixing bowl, combine the ground meat with 4 tablespoons of melted butter and 1 teaspoon of black pepper. Use a fork to mix everything together until the meat is evenly coated.

5. Form Patties

Form the seasoned meat into four patties, then refrigerate them until you are ready to cook. You can do this up to a day in advance.

6. Season Patties

When you're ready to cook, season the patties with salt and more black pepper.

7. Sear Patties

Heat 1 teaspoon of vegetable oil in a 12-inch skillet over high heat. Once the oil is hot, sear the patties for about 2 minutes on each side.

8. Bake Patties

Transfer the seared patties to a rimmed baking sheet and bake them in the preheated oven for 3-5 minutes, or until they reach an internal temperature of 125°F for medium-rare.

9. Rest Patties

Once out of the oven, let the burgers rest on a plate for 5 minutes. This resting time allows the juices to redistribute throughout the meat.

10. Assemble and Serve

Place the patties on the toasted and buttered hamburger buns. Serve immediately and enjoy your perfectly cooked, juicy pub-style burgers.