February 6, 2011 - The Hamburgers

Went to market on Friday and bought a sirloin and chuck roast at Hummers.  Tina said she wanted burgers today and I like to grind my own hamburger.  I got the tip about using sirloin and chuck from Alton Brown.  I still use the James Beard Burger hamburger methodology. Do not add anything to the beef except salt and freshly ground pepper and then lightly form them into patties, do not compress them. I used my new Cuisinart griddle/panini press to cook them. I also sauteed some onions and glazed them with some Worcestershire Sauce, put them on top of the burgers with some muenster cheese and ran them under the broiler to melt the cheese.  Not a bad burger for the middle of the winter.