- 1 cup fresh bread crumbs
- 2/3 cups sodium-reduced beef broth
- 450 g medium ground beef
- 450 ground sirloin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 buns (hamburger, pretzel or pain au lait), split and toasted
In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and 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 1/2-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.
Change it up: The Ultimate Pub-Style Burger
Shape beef mixture into six 3 1/2- 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.
