To make the best sirloin burgers, use a mix of ground cuts with the right amount of fat, buy freshly ground beef, and add your favorite toppings. Avoid using barbecue steaks and sauces. Grinding the meat just before cooking reduces the chance of bacterial contamination. There is no perfect seasoning or addition, but some add butter or cheese while others prefer the flavor of the sirloin alone.
Some of the best tips for making sirloin burgers are using a mix of cuts, buying freshly ground beef, and using your favorite toppings. Many cooks suggest using a mix of ground cuts to get the ideal amount of fat in burgers for flavor. Buying freshly ground beef is the safest way to make beef burgers that aren’t cooked all the way through. Also, opinions vary significantly when it comes to seasoning, so most people use what they want. The one exception is that it is generally agreed that barbecue steaks and sauces are unnecessary and only serve to cover the tastes of a good sirloin burger.
Making the best burgers involves using meats with just the right amount of fat. Experts generally recommend using a 100 percent sirloin or a 50 percent sirloin and 50 percent ground chuck. Ground chuck has a little more fat than sirloin, which gives it more flavor and moisture. The two ground cuts are mixed together to create a burger with the ideal amount of fat. Blending in fatter cuts, such as regular ground beef, will make the final product too fatty. On the other hand, using leaner cuts favored by dieters, such as terra tonda, isn’t always best because the meat is too lean and lacks moisture.
Purchasing beef that hasn’t been ground is a key step in making the best sirloin burgers. The meat can be ground at home or by a butcher right before you bring it home. Grinding the meat just before cooking rather than buying the sirloin that was ground in the factory days earlier reduces the chance of bacterial contamination. The vast majority of a package of ground sirloin has been exposed to workplace area and surfaces, allowing bacteria to reproduce in unsafe amounts. When it’s freshly ground, bacteria have less of a chance to multiply, so a cook may make sirloin burgers less well done.
There is no better seasoning or addition to sirloin burgers. Some cooks add a small amount of butter to the center of each burger to give it more moisture. Plus, adding shredded cheese turns an otherwise plain burger into a cheeseburger. Other cooks would never dream of distracting themselves from the flavor of the sirloin, so they never season, butter, or shape the meat. The cooks themselves sometimes don’t add toppings to their burgers for the same reason.
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