Sandra This juicy, tender Alton Brown Burger is made with a custom blend of sirloin and chuck and ready in 45 minutes. The hero moment is that first bite where the loosely packed, home-ground beef literally melts in your mouth. I was skeptical about using a food processor for beef, but the results changed my mind completely.
The Secret To Getting It Right
I learned quickly that the real secret to this burger isn’t a fancy topping or secret sauce, but the texture of the meat itself. Most store-bought ground beef is compressed tightly during packaging, which leads to a dense, rubbery patty; grinding whole cuts at home creates a loose, tender structure that holds juices perfectly.
The biggest mistake I made initially was letting the meat get too warm before processing, resulting in smeared fat rather than clean cuts. Now, I always freeze the cubed steak for 15 minutes before grinding, ensuring the fat stays distinct and melts exactly when it hits the hot pan.
Alton Brown Burger Ingredients
- 8 oz chuck steak, trimmed and cut into 1.5-inch cubes
- 8 oz sirloin steak, trimmed and cut into 1.5-inch cubes
- 1/2 tsp kosher salt
- 1/2 tsp coarse black pepper (for serving)
- 3 hamburger buns (potato or brioche work best)
- 2 tbsp mayonnaise
How To Make Alton Brown Burger
- Prep the Meat: Cut the chuck and sirloin into 1.5-inch cubes. Spread them out on a baking sheet and place in the freezer for 15 minutes until firm but not rock solid.
- Grind the Beef: Working in small batches, place the cold meat cubes into a food processor. Pulse about 10 times until the meat is coarsely ground—do not over-process into a paste.
- Season and Shape: Transfer the ground meat to a large bowl and gently toss with the kosher salt. Form the meat loosely into three 5-ounce patties, being careful not to pack them tightly.
- Cook the Burgers: Heat a cast iron skillet or griddle over medium-high heat. Place the patties in the hot pan and cook for 3-4 minutes per side for medium-rare, flipping only once.
- Assemble: While the burgers rest, spread mayonnaise on the bottom buns and sprinkle heavily with coarse black pepper. Place the hot patty directly onto the peppered mayo to create a rich sauce.
Recipe Tips
- Keep it cold: If your food processor blade or the meat is warm, the fat will emulsify and become mushy. Chill the blade if possible.
- Don’t overwork the meat: When forming patties, use just enough pressure to hold the shape together. A loose patty is a tender patty.
- Salt right before cooking: If you salt the meat too early, it can draw out moisture and change the protein structure, making the burger sausage-like.
- Resist the smash: Unlike smash burgers, these rely on their thickness to retain moisture, so never press down on them with a spatula.
What To Serve With Alton Brown Burger
Since this burger is rich and beef-forward, simple sides work best to balance the plate. Crispy onion rings or thick-cut steak fries are classic choices that hold up well against the juicy patty. For a lighter contrast, a sharp dill pickle spear or a vinegar-based coleslaw cuts through the richness effectively.
How To Store
Raw ground patties can be stored in the refrigerator for up to 2 days or frozen with parchment paper between them for 3 months. Cooked burgers are best eaten immediately but will keep in an airtight container in the fridge for 3 days; reheat gently in a skillet to avoid drying them out.
FAQs
Can I use only chuck steak?
Yes, chuck is a great choice because of its fat content. However, adding sirloin provides a deeper, steak-like flavor that elevates the dish.
Why put pepper on the bun instead of the meat?
Black pepper can burn and turn bitter when seared at high heat. Placing it on the mayo allows the heat from the resting burger to bloom the pepper flavor without burning it.
Do I really need a food processor?
A food processor is the easiest way to get the specific coarse texture Alton recommends. You can also use a meat grinder with a coarse die, but hand-chopping is difficult to get consistent.
Can I grill these outside?
Absolutely. Prepare a charcoal or gas grill for medium-high direct heat. The cooking times remain roughly the same, about 4 minutes per side.
Nutrition
- Calories: 485 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrate: 24g
- Protein: 32g
Try More Recipes:
Alton Brown Burger Recipe
Description
A purist’s approach to the ultimate cheeseless burger, featuring a custom home-ground beef blend and a unique seasoning technique that uses the meat’s own heat to create a pan-sauce on the bun.
Ingredients
Instructions
- Chill the chuck and sirloin cubes in the freezer for 15 minutes; this “firming” stage is vital to ensure the fat doesn’t smear or melt during the grinding process.
- Pulse the cold meat cubes in a food processor about 10 times until coarsely ground, taking care to stop before the texture becomes a paste.
- Season the ground beef by gently tossing it with the kosher salt in a large bowl, using a light touch to keep the mixture aerated.
- Shape the meat into three 5-ounce patties, pressing just enough to hold the shape while leaving the interior loosely packed for maximum juiciness.
- Sear the patties in a preheated cast-iron skillet over medium-high heat for 3-4 minutes per side, flipping only once to develop a deep Maillard crust.
- Assemble by spreading mayonnaise on the bottom buns and topping with a heavy layer of coarse black pepper; place the hot patty directly onto this mixture to activate the pepper’s oils and melt the mayo.
Notes
- Freezing the beef cubes for 15 minutes prevents the fat from reaching its melting point during the mechanical friction of the food processor, ensuring the final patty maintains a distinct, pebbly texture rather than becoming a dense, rubbery meat paste.
- Loosely forming the patties without over-working the meat creates internal interstitial spaces that allow rendered juices to circulate and steam to escape, resulting in a significantly more tender and succulent burger.
- Placing the scorching hot patty directly onto a bed of mayonnaise and black pepper triggers a rapid thermal emulsification, creating an instantaneous “pan sauce” on the bun that enhances the beef’s natural umami profile.
