This summer, ignore the preground beef mix and ask your butcher to grind up pieces of sirloin and short rib on the spot. Sirloin adds a big, beefy flavor, while some well-marbled short rib provides the perfect fat content for a burger in no need of a heavy-handed condiment treatment. (Click here for more simple, healthy, and delicious recipes.)
1 Tbsp butter
1 red onion, sliced
1 tsp salt, plus more to taste
Fresh cracked pepper
10 oz ground sirloin
10 oz ground brisket or short rib
4 Martin’s Potato Rolls
2 cups arugula
1. Melt the butter in a large sauté pan or pot over medium heat. Add the onions and a few pinches of salt. Sauté the onions for 15 to 20 minutes, stirring occasionally, until they’re deeply caramelized. (The longer and slower you cook them, the sweeter they’ll turn out.) Season to taste with black pepper and, if necessary, more salt.
2. While the onions cook, preheat a grill on medium high. Combine the ground beef and a teaspoon of salt in a mixing bowl and gently blend. Form the beef into four equal-sized patties. Caution: Overworking the meat or packing your patties too tightly can make for a tough burger.
3. Grill the burgers for 2 to 3 minutes on each side, until they’re nicely charred on the outside but still medium-rare to medium within. (The center of each patty should be firm but yield easily — like a Nerf football.) After you remove the burgers, briefly toast the rolls.
4. Divide the arugula among the four rolls, add the burgers, and then crown each burger with a scoop of caramelized onions. This burger is so flavorful you won’t even need ketchup.
- 500 calories
- 48 grams (g) protein
- 18 g carbohydrates
- 27 g fat (11 g saturated)
- 821 milligrams (mg) sodium