These succulent burgers can be customized with any toppings you like. Skip the traditional ones listed below, and sub any of the following for a variety of flavor profiles. For a Korean burger: Top with kimchi, gochujang mayonnaise, and fresh cilantro leaves. For a Mexican burger: Top with avocado, pico de gallo, pepper Jack cheese, and chipotle mayonnaise. For a Southern-inspired burger: Top with fried green tomatoes, chow-chow, and pimiento cheese.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 6 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill to medium (350°F to 450°F). Heat a griddle or grill pan on preheated grill until griddle reaches a temperature of 400°F to 425°F. Combine sirloin and chuck in a medium bowl. Grate frozen butter over meat, and loosely mix with your hands to combine.

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  • Lightly grease griddle with oil. Using a 1/2-cup ice-cream scoop, scoop 6 hearty portions of meat mixture onto griddle. Sprinkle burgers evenly with salt and pepper. Cook 2 minutes. Using a spatula, flatten meat mounds into patties. Cook until browned and edges are crisp, about 2 minutes. Turn patties, and cook to desired degree of doneness, 3 to 4 minutes. Place 1 cheese slice on each patty, and cook until cheese melts.

  • Place patties and desired toppings on potato buns. Wrap burgers in aluminum foil; let stand 5 minutes to allow the bun to steam. Unwrap and discard foil; serve immediately.

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